Pillow Steak Carpaccio

For the indulgent carnivore nothing appeals more than the wafer thin slices of a high quality Carpaccio.  Kobe beef is at its best when served as rare as possible, making it the ideal choice for layering tauntingly in front of your guests.  A slightly acidic salad alongside is the perfect accompaniment.

Ingredients

1lb Kobe Pillow Steak
Cracked pepper
Sea salt
Extra virgin olive oil
Mixed baby greens
Fresh lemon juice
Freshly grated Parmesan cheese

Directions

A minimum of two hours before guests arrive season your beef with salt and pepper and sear the outer edges in olive oil at high heat for between one and two minutes per side.  Wrap the seared beef and chill in the freezer for two hours to allow for thinner slicing.

Using the sharpest knife, never a meat slicer it imparts a burnt flavor, slice the beef as thinly as possible and place a single layer on a serving platter. Toss the greens with olive oil, salt, pepper and sprinkle with Parmesan and serve alongside the Carpaccio.

Just prior to serving dust the Carpaccio with a sprinkle of salt and pepper, a drizzle of olive oil and a spritz of fresh lemon.

Serves 4

Chianti, Tempranillo and Burgundy are great wines to serve with this.