This is a wonderful way to enjoy fillet of beef. The perfect entertaining dish, as it can all be cooked in advance, makes the beef go a long way and is gorgeous with big salads, or hearty potato dishes such as dauphinoise.  If you would like to cook for more people, order a larger piece … Continue reading "Beef Carpaccio"

This is a wonderful way to enjoy fillet of beef. The perfect entertaining dish, as it can all be cooked in advance, makes the beef go a long way and is gorgeous with big salads, or hearty potato dishes such as dauphinoise.  If you would like to cook for more people, order a larger piece of fillet and cook in the same way.

1. Pat the beef dry with kitchen roll, and rub with olive oil. Put the herbs and freshly ground black pepper on plate, then roll the steak in the mixture, patting down firmly so the meat is all coated.
2. Heat a sturdy frying pan to very hot. Place the steak in the pan and seal on all four sides and each end, turning with tongs. This takes about 10-12 minutes. Leave the ends to last so you can see progress and colour of meat. 
3. Meanwhile prepare a bowl of iced water and when meat is done plunge in the iced water, then pat dry and leave to cool. Wrap very tightly in foil and refrigerate for at least 3 hours or overnight. 
4. When ready to serve, pile the rocket on a serving dish and a light drizzle of good olive oil. Carve the beef thinly (this can be done an hour or so in advance) and arrange on top of leaves. Sprinkle a little Maldon sea salt, black pepper and, using a potato peeler, shave Parmesan cheese in curls over the top. 
5. Finally drizzle thick Balsamic glaze in stripes over the top and serve immediately.

Recipe developer Charlotte Butterworth creates delicious, easy, healthy recipes that work around real life. Find more of her time-saving and flavourful recipes on Instagram or Facebook @theneedy.greedy