Beef carpaccio with fennel and runner beans

1. Wrap the beef in cling wrap and freeze for 1 hour.

2. Wash and unstring the runner beans, cut into sections and blanch. Grate the lemon and squeeze out the juice from the fruit.

3. Cut the frozen beef fillet into very fine strips. Place between two clip films and flatten with a knife blade. Set aside in the fridge.

4. Combine 2 tablespoons of olive oil and the lemon juice and brush onto a dish. Season with salt and pepper, then plate the carpaccio. Sprinkle with 2 spoons of oil, wrap with film and set aside in the fridge.

5. Remove the outer leaves of the  fennel and grate coarsely. Place the meat on the plates, the grated fennel, the runner beans and pour the rest of the oil. Season with salt and pepper. Garnish with the lemon zest. Serve immediately.

Photo credit : Sucré Salé