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Ingredients
- 300g beef fillet, sliced thin
- 50ml extra virgin olive oil
- 25ml balsamic vinegar
- 150g cherry tomatoes, sliced into quarters
- 150g aged hard cheese (I use pecorino)
- Salt and pepper
- Rocket leaves to garnish
- Place the beef fillet slices between two sheets of cling film (one at a time) and gently pound it to flatten and thin it out. Aim for very thin slices. Arrange the beef slices on a serving platter, slightly overlapping each other.
- In a small bowl, combine the balsamic vinegar and extra virgin olive oil. Whisk together until well emulsified. Season with salt and pepper to taste. Drizzle the balsamic dressing over the beef slices, making sure to coat each slice evenly. Sprinkle the cherry tomatoes evenly over the beef carpaccio. Shave the aged cheese using a vegetable peeler or a cheese grater. Sprinkle the cheese shavings over the beef and tomatoes. Scatter the rocket leaves over the dish. Season with a little salt and pepper and serve straight away.
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