Olive oil, to sear
300g beef fillet
4 ciabatta slices
2 garlic cloves, peeled
80g butter, softened
50g Parmesan, grated + extra, shaved (to serve)
60g beetroot microleaves
60ml (4 tbsp) caperberries
50g basil pesto
Salt and freshly ground black pepper, to taste
Basil leaves, to garnish
1. For the fillet carpaccio, heat a little olive oil in a frying pan over high heat and sear the beef fillet on all sides, about five minutes in total. Remove the fillet from the pan and allow to cool for one minute. Wrap in cling film and freeze for one hour (this helps with cutting the carpaccio thinly). Remove and discard the cling film and, using a sharp knife, cut the fillet at an angle across the grain, shaving off thin slices.
2. For the cheesy ciabatta, heat the grill and toast the ciabatta slices under the grill for one minute. Remove from oven, rub the garlic on the ciabatta slices and spread with butter, before scattering over the grated Parmesan. Return the ciabatta to the grill until the cheese has melted for about two minutes or until crispy and golden. Remove from oven and break the bread into bite sizes.
3. Arrange the fillet carpaccio, cheesy ciabatta, microleaves, watercress and caperberries on a platter. Dollop with basil pesto, season to taste, put Parmesan shavings on top and scatter basil leaves around the platter.