← Nouns Cooking · Italian

Ingredients

• 300 g very fresh beef fillet (tenderloin), in one piece
• 40 g Rocket (arugula)
• 40 g Parmesan, shaved
• 1 lemon, juiced
• 4 tbsp extra virgin olive oil
• 1 tbsp Capers, rinsed (optional)
• flaky sea salt
• Black pepper

Method

1. Trim every bit of fat and sinew from the beef. Wrap it tightly in cling film into a neat log and freeze for 1 hour so it firms up enough to slice thinly.
2. Unwrap and, with your sharpest knife, cut the beef into slices as thin as you can manage.
3. Lay each slice between two sheets of baking paper and press it thinner with the flat of a meat mallet or a rolling pin. Arrange the slices on chilled plates, slightly overlapping.
4. Whisk the oil with the lemon juice and a pinch of salt.
5. Just before serving, scatter the rocket and capers over the beef, spoon on the dressing and finish with Parmesan shavings, flaky salt and pepper.

Tips

• The beef is eaten raw: buy it from a butcher you trust on the day and keep it cold. Raw meat is not advised for pregnant women, young children or anyone with weak immunity.
• Dress at the last moment; lemon starts to “cook” the meat and turns it grey.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina GialloZafferano BBC Good Food