Juicy Carpaccio with Rocket, Parmesan and Tomato Salsa

Beef is best when it has been seared verrry slightly, keeping it full of flavour and giving a melt in the mouth texture.

This is a dish that requites minimum effort but tastes so good!

Ingredients:

1 Fresh Fillet of Beef

Olive Oil

1 Shallot

6 Plum Tomatoes

Fresh Basil

Dried Oregano

Dried Rosemary

Seasoning of Pepper and Salt

Thickly grated Parmesan

A Handful of Fresh Rocket

A tbsp of soft cheese (optional)

Method:

Start this dish by frying up the tomatoes, shallot, basil and dried herbs to make a juicy salsa. Once all the ingredients have softened and infused, set aside.

Season the fillet of beef very generously with salt and pepper and rub in a little oilive oil. Place a pan or griddle on the stove and allow it to get nice a hot. Place the fillet of beef into the pan and let it cook for about 1 minute. This is all it needs in order to sear lightly and release the lovely meat flavour.

After a minute remove it from the pan and carefully place onto a chopping board. Slice it as thinly as possible into thin flat pieces and then sprinkle with grated parmesan, fresh rocket and the cooked tomatoes. I like to grate my parmesan into large thin wafers for this particular dish to match the beef. If you like, as a final garnish, add a small dollop of soft cream cheese on the side.

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