Beef Carpaccio

Finely chop the herb leaves and spread them out evenly on a plate, reserving a little thyme for later. Spread a thin layer of mustard all over the beef, and season with salt and pepper. Roll the beef over the herbs until the fillet is completely covered.

Heat a frying pan with the olive oil until smoking and sear the beef quickly on all sides. Do not cook for longer than 30 seconds. Remove immediately from the pan and roll up tightly in cling film and set aside.

Using a swivel-bladed vegetable peeler, shave the beetroot into wafer-thin slices. Place in a bowl, drizzle with a little vinegar and olive oil and sprinkle with the reserved thyme. Toss gently to mix.

Using a razor-sharp knife with a long blade, slice the beef as thinly as you can. You should get 16 slices to serve 4. Arrange on a plate.

Sprinkle the pieces of beetroot over the beef, then shave over the pecorino and dress with the whole oregano leaves, a squeeze of orange juice, some salt and pepper, and a drizzle of olive oil. Serve.

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