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200 g fillet of organic Aberdeen Angus beef

extra virgin olive oil

4 handfuls of wild rocket, washed and dried thoroughly

FOR THE DRESSING:

1 egg yolk

2 teaspoons Dijon mustard

2 teaspoons coarse-grain mustard

1 teaspoon lemon juice

a dash of Worcestershire sauce

200 ml vegetable oil

sea salt

Serves: 4

Preparation time: 15 minutes

Chilling time: 2 hours

Wrap the beef fillet tightly in cling film and place in a freezer for approximately 2 hours.

For the dressing, whisk the egg yolk with the Dijon and coarse-grain mustard, lemon juice and Worcestershire sauce. Then slowly pour in the vegetable oil, whisking all the time. Season with the salt.

To serve, remove the beef fillet from the freezer, unwrap it and – using a very sharp, serrated knife – slice it as finely as you can. (Your fillet should yield approximately 32 slices.) Divide the beef slices between 4 plates and brush lightly with the olive oil, using a pastry brush. Drizzle with the mustard dressing and scatter over the rocket leaves.

Frankie

“This is the dish that brought me and Marco together for the first time. To me, it’s the perfect supper for when I come home late from a day’s racing, as it’s relatively light but the meat and the intense flavours of the dressing are satisfying. I eat this as a main course, although in most Italian households it’s regarded as a starter, served with a few mixed leaves and a nice glass of red.”