Beef Carpaccio with Baby Rocket Salad and Gorgonzola

An Italian recipe of finely cut beef tenderloin garnished with a well seasoned rocket salad

Ready in 10min

If you want your carpaccio to be round, you can wrap it very tightly with cling film and leave it in the freezer for about an hour. Freeze it only partially, so you`ll be able slice it more easily with a sharp knife. Don`t cut it too thin, so that it stays more rustic and the flavour remains intense. Whisk together the mustard, lemon juice, oil, salt and pepper to taste. Season the baby rocket with this vinaigrette at the last moment and serve it on top the meat, along with crushed walnuts and crumbled cheese