Carpaccio with Cheese & Rocket
- 300g Beef Eye Fillet
- Extra Virgin Truffle Oil
- Pecorino Gratings
- Wrap eye fillet tightly in cling wrap; freeze for about an hour or until partially frozen.
- Brush an empty plate with some Extra Virgin truffle oil, cut into thin slices the raw beef fillet and place them onto the plate.
- Top the meat with flakes of pecorino cheese; season everything with Extra Virgin truffle oil.
- 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.