Allow 100g per person
One large beef fillet (centre cut would produce less waste)
Cracked black pepper
Season the outside of the beef fillet with the salt and the cracked pepper
Sear in a very hot pan or plancha with little veg oil.
Wrap tightly in cling film and freeze as fast as possible.
Unwrap and slice as thinly as possible (or on a meat slicer) to the thickness of your liking unto a piece of greaseproof paper
20ml of sherry vinegar
50ml of veg oil
100ml of walnut oil
Garnish and plating
Slice of toast
Line the carpaccio on a plate, season with the dressing, add dots of smoked yogurt, rocket, deep fried capers, sliced toast and grate the Parmesan on top