Beef Carpaccio

Steps

1. 1
   Trim the fillet of all fat and sinew, wrap it tightly in cling film into a neat cylinder and freeze for 30–40 minutes, until firm but not frozen through.
2. 2
   Chill four flat plates.
3. 3
   With your sharpest knife, slice the beef as thinly as possible across the grain.
4. 4
   Lay each slice between two sheets of cling film and press it out gently with the flat of the knife or a rolling pin until almost translucent.
5. 5
   Arrange the slices in a single layer to cover each cold plate.
6. 6
   Whisk the lemon juice with the oil and a pinch of salt and brush or drizzle it over the beef.
7. 7
   Top with a small pile of rocket, the capers and the Parmesan shavings, grind over black pepper and serve at once, before the lemon starts to cook the meat.