Beef carpaccio with olive oil

1. Wrap the beef fillet in cling film and tightly close on both ends. place in the freezer for 1 hour.

2. Wash, dry, thin out and chop basil. Cut the lemon into thin quarters. Combine basil and olive oil.

3. With a sharp knife, thinly slice the frozen beef fillet and lay out sheets of plastic wrap and place each slice onto the plastic. Pound the meat with the knife blade.

4. Divide the beef slices on plates and drizzle with olive oil. Salt and pepper. Add the lemon wedges and olives, and cover with cling film plates. Store in the fridge for 30 minutes before serving.

Photo credit: Sucré Salé