Beef carpaccio with rocket and parmesan recipe

This beef carpaccio is the perfect example of fuss-free cooking: simple to prepare before your guests arrive, ready to serve cold. It’s best to make this dish on the same day that you want to serve it.

Prep time: 10 minutes, plus chilling | Cooking time: 5 minutes

SERVES

four to six

INGREDIENTS

• 2 tbsp chopped tarragon

• 2 tsp finely chopped thyme

• 2 tsp finely chopped parsley

• Oil, for cooking

• 500g beef fillet or rump, in one piece

• 1 tbsp Dijon mustard

• Salad leaves, to serve

• Shavings of parmesan, to serve

METHOD

1. Mix the chopped herbs together on a large plate.

2. Heat a large frying pan and add a touch of oil. Season the beef really well with sea salt and black pepper. Sear it in the pan for three minutes, turning it until it is nicely browned all over.

3. Remove the beef from the pan, brush it all over with the Dijon mustard and then roll it in the herbs so that it is coated.

4. Wrap the beef tightly with foil to make sure the herbs stick, and chill in the fridge for a couple of hours. This will make it easier to slice.

5. When ready to serve, slice the beef thinly and arrange on a plate or platter with some salad leaves. Season with a drizzle of oil and scatter with parmesan shavings.