Welsh Beef Carpaccio with Gorgonzola

Season the beef fillet with salt and pepper and rub with 1 tbsp truffle oil.

Sear the beef fillet in a hot frying pan for 1 minute a side until browned. Cool and then wrap tightly in cling film. Place in the freezer for one hour.

Whilst the beef is still wrapped in the cling film, use a sharp knife to slice and discard the end piece. Slice thin rounds off the fillet and place them, one at a time, between two sandwich bags. Use a rolling pin to gently bash the meat out so that it flattens to approximately 2mm thick.

To serve, arrange the carpaccio slices on a plate, along with some rocket leaves, and then drizzle over a little lemon juice and truffle oil.

Sprinkle over some black pepper and crumbled Gorgonzola.

Cook’s Tip: If you can’t find truffle oil, olive or walnut oil is a good alternative.

Recipe courtesy of Gorgonzola