Carpaccio of beef, raw vegetables, herbed creme fraiche. Photograph: Harry Weir
1 Place the steak into the freezer for 15 minutes, this firms it up and makes it easier to slice.
2 Cut the steak into six slices beyond its circumference.
3 Place three slices on to some parchment, hardly overlapping. Cover with addition allotment of block again bat out acclaim with a rolling pin until the beef is attenuate and even.
4 Repeat for the added slices, again arctic the meat.
5 Mix the creme fraiche with the shallots, herbs and vinegar, again season.
6 Add the vegetables to the bathrobe again about-face aggregate calm to coat.
7 To serve, annul the beef on to two plates and bark off the parchment.
8 Divide the vegetables amid the plates, dribble over the rapeseed oil, again serve with a few added herbs to garnish.
How To Make Creme Fraiche – How To Make Creme Fraiche
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