Carpaccio of beef, raw vegetables, herbed creme fraiche

1 Place the steak into the freezer for 15 minutes, this firms it up and makes it easier to slice.

2 Cut the steak into six slices across its circumference.

3 Place three slices on to some parchment, slightly overlapping. Cover with another piece of parchment then bat out gently with a rolling pin until the beef is thin and even.

4 Repeat for the other slices, then chill the meat.

5 Mix the creme fraiche with the shallots, herbs and vinegar, then season.

6 Add the vegetables to the dressing then turn everything together to coat.

7 To serve, overturn the beef on to two plates and peel off the parchment.

8 Divide the vegetables between the plates, drizzle over the rapeseed oil, then serve with a few extra herbs to garnish.