Serves 6
■ 1 beef fillet, about 500g (18oz)
■ 2 tbsp olive oil
■ 1 tbsp sea salt
■ 1 tbsp finely cracked black pepper

Rub the beef in half the olive oil, then roll it in salt and pepper. Sear the meat in a really hot pan until it is well browned. Let the meat cool, then pop it into the fridge for an hour or so. Take two large sheets of baking parchment and oil one side of each. Slice the fillet thinly and lay the slices out on an oiled sheet of parchment. Cover this sheet with the other (oiled side down) and bash the meat out thinly with the flat side of a cleaver. This is now ready to go and can be kept in the fridge until you’re all set to eat. Serve with some rocket and vinaigrette. Simple.