Carpaccio

Wrap the fillet in cling film and place it in a freezer to chill the meat. Slice it thinly and lay it on the cling film so that the slices don’t cover each other. Sprinkle with oil and cover with film. Beat it slightly and lay it on a plate. Season with salt and pepper and sprinkle with grated cheese. Drizzle with oil. Serve with rocket and slices of lemon.