Carpaccio with Cheese & Rocket

episode136-carpaccio-cheese-rocket Ingredients:
  • 300g Beef Eye Fillet
  • Extra Virgin Truffle Oil
  • Pecorino Gratings
  • Rocket
  1. Wrap eye fillet tightly in cling wrap; freeze for about an hour or until partially frozen.
  2. Brush an empty plate with some Extra Virgin truffle oil, cut into thin slices the raw beef fillet and place them onto the plate.
  3. Top the meat with flakes of pecorino cheese; season everything with Extra Virgin truffle oil.
  4. Separately, dress the rocket with the right amount of Extra Virgin truffle oil and after letting it stand for a few minutes, cover the meat dish with the rocket.