Season the fillet well with black pepper and salt.
Heat a pan to extremely hot, add a little vegetable oil and sear the fillet quickly, rolling in the pan to caramelise evenly.
Set aside to rest.
When cooled, wrap and place in the freezer for about 1-2 hours.
Remove and slice as thinly as you can with a very sharp knife and lay out onto a large platter or individual plates.
Lightly brown the pine nuts in a dry pan (be careful not to let them burn), tossing them constantly.
Grate the Parmesan all over the top and season well with black pepper and salt.
Place the rocket over the top of the Carpaccio and drizzle generously with olive oil.
Enjoy with fresh warmed ciabatta and butter.
Chefs tip: make sure to let the Carpaccio come to room temperature before serving.
with permission of Chef Caro.
To visit Chef Caro’s
blog, click here.