Carpaccio of Beef

250g piece best-quality beef fillet, trimmed

2 tablespoons extra virgin olive oil

1/2 cup (40g) shaved parmesan

Arugula optional to serve

Enclose the beef tightly in plastic wrap and freeze for 30 minutes (this will make it easier to thinly slice).

Unwrap the beef and very thinly slice, using a sharp knife. Place the slices of beef between sheets of plastic wrap and flatten them out with a rolling pin.

Arrange 4 or 5 slices of beef on each serving plate and drizzle with oilve oil and some caper brine. Season well with sea salt and freshly ground black pepper, then scatter with shaved parmesan. Serve with rocket leaves and crackers or toast points.