Carpaccio of beef

A very simple, but if top quality beef is used, super entrée for summer.

For four

200 gms beef fillet

1 tbsp fresh lemon juice

½ tbsp good balsamic vinegar

3 tbsps extra virgin olive oil

70 gms parmesan, shaved not grated

30 gms rocket

½ tsp salt

Freshly ground black pepper

I suggest that you use, given that the quantity is not huge, the best quality fillet you can find.

Take the piece of fillet and wrap it in cling film. Put it in the fridge and chill for two hours. Remove from fridge and unwrap the beef. Cut the very finest slices from the beef that you can, using a seriously sharp knife (fingers!) or, if you have one, use the finest setting on an electric slicer. The slices you are aiming at should be almost transparent.

Arrange the slices on four plates.

Mix the lemon juice, balsamic vinegar and the olive oil and spread this over the fillet.

Cover and allow to marinate for 30 minutes. To serve, shave some good quality Parmesan over the beef, add some rocket leaves to the side and then season with black pepper and salt to taste.

As an alternative to olive oil, try walnut oil. Perhaps replace the rocket with some fine slices of ripe avocado pear. Or substitute some cracked walnuts and small cubes of gorgonzola for the rocket. Dot these over the beef.

Wine: Care needs to be taken as dishes with vinegar tend to overwhelm anything delicate. Try a very good quality Beaujolais: Morgon, Saint Amour, Fleurie or Moulin-à-Vent.