Beef Carpaccio

Cut the beef in half lengthways. Place a large rectangle of clingfilm on the work surface. Place one of the fillet pieces in the centre and season well with salt and pepper. Then brush the fillet all over with the wholegrain mustard. Drizzle over a little balsamic vinegar reduction and a few drops of truffle oil.

Roll up tightly in the clingfilm and twist the ends so that it forms a cylinder shape. Repeat with the second piece of fillet.

Place into the freezer for 2 hours or overnight.

Just before serving, slice the fillet very thinly and arrange into Le Creuset Botanique Collection Mini Bowls. Top with a dollop of garlic aioli and a few drops of lemon oil. Garnish with a sprinkling of micro herbs and serve with ciabatta crisps, tempura nettles and purple sauerkraut on the side.

For the Tempura Nettles:

Wash and dry the stinging nettles, spinach, or kale leaves. Make the batter by whisking the flour and soda water together with a pinch of salt (be careful not to over whisk and destroy the bubbles).

Immediately dip the nettles or leaves into the batter and fry in hot oil until puffed up, crispy and golden. Drain on kitchen towel and eat immediately while hot and crunchy.

For the Crispy Kale:

Preheat the oven to 140°C/ Fan120°C/ Gas Mark 1

Remove the leafy section of the kale and the tough stalks. Spread out on a Le Creuset non-stick baking sheet.

Spray with oil, or lightly coat your hand with oil and massage the kale leaves.

Bake for 15 minutes until crisp.

Cook’s Notes

If raw beef is not something that appeals to you, try rolling the fillet in crushed black pepper and salt flakes. Heat a pan until smoking hot and brown the fillet well for about 3 minutes on all sides. Proceed to roll in mustard and cling wrap and freeze until ready to slice.