Cookbook:Beef Carpaccio I

Ingredients

 * 400 g high quality beef fillet
 * 90 ml extra-virgin olive oil
 * 1 small handful pine kernels, for toasting
 * 50 g Parmesan, for shaving
 * 1 dash of truffle oil, for drizzling (optional)
 * Salt
 * Black pepper

Procedure

 * 1) Cut the beef fillet into extremely thin slices (about 2 mm).
 * 2) Lay a piece of cling film on the work surface, place the sliced beef on top and place another layer of film over. Flatten the slices with the back of a knife.
 * 3) Pour a small puddle of olive oil onto a large plate and place a layer of beef over it. Season with the salt and pepper and continue making layers with all the beef.
 * 4) Cover the plate with cling film and leave to marinate for half an hour.
 * 5) Meanwhile toast the pine nuts in a dry frying pan.
 * 6) Transfer the beef onto individual plates. Cover with pine nuts, shavings of Parmesan and a dash of truffle oil if you have any.