Mmmmmmmmm. It’s definitely on my last suppers list. When it comes to beef, I like mine rare, very rare and so carpaccio is obviously up there in my favourite ways to eat it. Rare = excellent, medium (and everything in between of course) = fine, but medium- well-done? No, no, no! That poor piece of meat was so full of flavour and juiciness, ready to just melt in your mouth, overwhelmingly succulent and almost buttery and you had to go and cook it?! Still, whatever floats I guess.

Anyway, this time I kept it simple; just olive oil and seasoning on the outside and then straight into a searing hot skillet for 30 seconds each side. I’m always torn with this kind of dish between keeping it ultra pure and simple or introducing the likes of herbs and spices. I know that I will love it both ways but I’m always caught in this agonising decision-hole, pulling myself this way and that until either Chris gets annoyed with me or I stumble across my final choice. I guess I don’t eat carpaccio often enough or I wouldn’t suffer form this purity-of-ingredients angst. The same happens when I buy crab.

To accompany the beef, a simple salad of sliced chicory (such a fresh flavour), dressed with a wholegrain mustard vinaigrette. I used balsamic vinegar in the dressing because I think it just goes so well with the meat. A few remaining rocket leaves and some good bread rounded everything off perfectly; pile it all in – beef followed by the salad, the dressing soaking into the bread and the tenderness of that meat. I didn’t bash the fillet out after slicing as I like it a bit more rustic and chunky. I also think it looks more attractive and obviously, you get more beef which is great in my book. Not one for your vegetarian friends.

Beef Carpaccio with Chicory

Enough beef fillet to feed 2 people (I actually bought enough for 3 and we scoffed the lot)
Salt and pepper
Olive oil

3 heads of chicory
1 clove garlic
Salt and pepper
1 heaped teaspoon wholegrain mustard
1 tablespoon balsamic vinegar
3 tablespoons olive oil

For the carpaccio

-Brush the fillet well with olive oil and season generously
-In a super hot, heavy bottomed pan, sear the fillet for 30 seconds on each side. Remove the fillet and refrigerate for at least 1 hour.
-Slice the fillet thinly and arrange on the plate, teasing it out with your fingers a bit to think it out slightly.

For the chicory

-Slice the chicory thinly and set aside.
-To make the dressing, crush 1 garlic clove to a paste with a generous pinch of sea salt in a pestle and mortar. Add the mustard and a good grind of black pepper and work it in. Now add the vinegar and switch to one of those small whisks if you have one.
- Next, add the vinegar and whisk this in followed by the olive oil. Whisk everything together until nicely emulsified and add to the chicory to taste (I added about a tablespoon).

The carpaccio would also look lovely with the chicory scattered over it if you like that kind of thing.