CARPACCIO OF girello
with a Salad of White Asparagus Barigoule, Lemon and Parmesan

400 g (14 oz) Wagyu girello

fleur de sel

freshly ground white pepper

100 ml (3½ fl oz) Lemon Vinaigrette

100 g (3½ oz) frisée, golden leaves from the centre

20 spears White Asparagus Barigoule

2 tablespoons diced celeriac, blanched and refreshed

1 lemon, segments removed and sliced into small pieces

100 g (3½ oz) Parmigiano Reggiano shavings

few sprigs chervil

Girello is the Italian word for the eye-fillet of beef silverside.

Carve the girello into 4 even slices. Lay each piece between 2 layers of cling film and place on a heavy chopping board. Use a meat mallet or heavy rolling pin to bash the slices into large wafer-thin pieces. Trim to neat rounds and arrange on your serving plates. Season the girello with salt and pepper and drizzle with a little lemon vinaigrette.

Toss the frisée with more lemon vinaigrette and place a handful on top of each of the girello slices. Divide the asparagus spears evenly between each plate and scatter over the remaining ingredients. Serve straightaway.

Serves 4 as an entrée