Beef Carpaccio

By far my most favourite way to eat beef.  It’s a little expensive but it’s very rich – you can’t eat much, so it really goes a long way…..This is my most favourite breakfast in summer after a surf!

Ingredients

• Half or whole eye fillet of beef
• Kelp salt and pepper
• Salad greens
• Balsamic vinegar and olive oil
• Sesame seeds, pumpkin seeds and sunflower seeds

Directions

Take the eye fillet and rub liberally with kelp salt and black pepper.

Heat the barbeque or griddle to high.  Place the whole fillet on the heat for just 30 seconds on each side to sear the outside of the meat

Wrap the fillet in silver foil and place the seared fillet in the freezer for one hour.

Once the meat is firm, but not frozen, take the meat out of the freezer and place on a chopping board

With a very sharp knife slice the beef as thin as you can and place the slices in a glass container to be stored in the fridge until you are ready to eat it.

Serve slices on salad greens with balsamic vinegar, olive oil and seeds….yum!

Pictured is the Carpaccio wiith ratatouille and fried polenta - the ultimate Italian breakfast!  And one of my favourites!