Beef Carpaccio

This was my Lunch today, Simplicity on a plate very quick and light. The dish was supposedly invented in Harrys Bar in Venice, I think that is probably true, a simpler Italian version of Beef tartare.

I used a beef Tenderloin, and Froze it slightly as it makes it so much easier to carve,I carved slightly thicker slices but I think that worked well and made a simple dressing of Lemon juice Olive Oil and Salt and Pepper, topped with some Rocket and, shaved some Fresh Parmesan, Delicious