Beef Fillet With Salmoriglio Recipe

• Carpaccio con salmoriglio
• 1 x top quality beef fillet about l.5 1.8kg trimmed sea salt and freshly grnd black pepper Thyme Salmoriglio (qv)
• 1 kg rocket leaves Oil and Lemon Dressing (qv)

1. Preheat a grill to very warm.
2. Rub the fillet with salt and pepper then briefly grill turning continuously to blacken the outsides but making sure which the centre remains raw.
3. Slice the cool fillet into 1cm slices on a board.
4. Using a large pointed cooking knife press and spread the slices to make them thin and lacy.
5. The grilled edges will hold the pcs together.
6. Spread out the slices on the plate and spoon over the thyme sauce.
7. Lightly toss the rocket leaves with the Oil and Lemon Dressing.
8. We char grill the whole fillet just to create a crust adding flavour to the raw beef.
9. Serves 6 as a main course 10 as a starter

salt, rocket

Taken from cookeatshare.com/recipes/beef-fillet-with-salmoriglio-81877 (may not work)