- 200g beef tenderloin, well hung
- 1 lemon
- 1 basil bunch
- 50 g parmesan, chunk
- 8 tbsp olive oil, native & aromatic
- pink pepper, coarsely crushed
- salt & pepper
- black olives, deseeded
Wrap beef in cling film and put into freezer for about 1 hour allowing it to freeze slightly.
Grease 4 large plates with olive oil. Cut beef into very thin slices with a very sharp and large knife or an electric blade. Remove slices from cling film and tenderize with meat mallet. Arrange slices on the plates.
Wash rocket, pat dry and arrange on the plates. Sprinkle with the rest of olive oil.
Grate parmesan and sprinkle over salad. Season with pink pepper and garnish with black olives.
Cut lemon into halves. Serve lemon, salt and fresh olive oil with the carpaccio and season to taste at the table.