Carpaccio is a carnivorous feast.
Photo: Eddie Jim
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The meat is uncooked and it's one of the best ways to savour the flavour of good beef. Thinly slice 600g of tenderloin, sirloin or rump and flatten each piece with the back of a broad knife. Drizzle a few tablespoons of good quality extra virgin olive oil on a large serving platter and lay the beef slices on top. Drizzle some more of the olive oil over the top. Scatter a couple of tablespoons of aged balsamic vinegar - the older, the better - on the beef and season with a little sea salt.
Evenly distribute some thinly sliced Parmesan and serve with a finely-sliced rocket salad.