Raw Marinated Fillet of Beef

Cut the meat into paper-thin slices with a fine slicer or – if you cut it by hand – beat it out paper-thin under a sheet of foil. Drape the meat slices, slightly overlapping, onto four plates and season with salt and pepper. Meanwhile, prepare the carpaccio sauce by finely blending all the sauce ingredients and pouring them into a piping bag, which you use to spread them in a grid pattern over the meat slices. A tip: It’s easier to slice the meat paper-thin if you ice the filet in the freezer for about an hour beforehand. You can also refine the finished dish with some grated Parmesan and a dash of extra virgin olive oil.

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