Beef Carpaccio with Aged Balsamic Vinegar and Cubeb Pepper Salad

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Ingredients

Serves 2

• ½ lb (200 g) very tender beef fillet
  
• ½ lb (200 g) mixed salad leaves (rocket, lambs’ lettuce, endives, burnet or chervil, lettuce hearts, etc.)
• 1/5 cup (5 cl) olive oil
  
• Maldon Sea Salt
  
• Tailed pepper
  
• Aged balsamic vinegar
  
• Sesame seeds

Preparation

To prepare the ingredients

• Crush the pepper in a mortar
  
• Wrap the meat tightly in plastic wrap and leave it in the freezer for 1 hour
  
• Wash the salad

Preparation

• Use a very sharp knife or an electric knife to cut thin slices from your beef fillet.
• Mix the olive oil with the pepper
  
• Arrange some slices of beef in a fan shape on one side of each plate, with the mixed salad next to it
  
• Drizzle with olive oil, season with salt and pepper and sprinkle some balsamic vinegar onto the meat and the salad
  
• Decorate the plate with a few more drops of balsamic vinegar and sprinkle the carpaccio with sesame seeds.

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