Beef Carpaccio

Serves 4

450g/1lb whole fillet beef

3 big sprigs rosemary leaves removed and chopped very fine or in a micro processor

1 tsp sea salt flakes

½ tsp black pepper

2 egg yolks

4 Tbs olive oil

1 Tbs Dijon mustard

Salt and pepper to taste

100 g/4 oz baby spinach

Parmesan cheese (optional)

Olive oil

Mix the rosemary, salt and pepper and spread on a plate. Roll the beef in the seasoning so it’s covered.

Heat a frying pan until hot then sear the beef quickly on all sides.

Let the beef cool then wrap it tightly in cling film being careful not to not the seasoning off and put the whole thing in the freezer.

Remove from the freezer and with a very sharp knife cut extremely thin slices. Spread each slice out on a board with the back of the knife.

Mix the egg yolks, olive oil and mustard until totally combined and thick. Season with the salt and pepper.

Place the spinach on a large serving plate and top with the slices of beef so they overlap.

Pour over the dressing and scatter shavings of the Parmesan and a drizzle more oil.