125 g Filet steak semi-frozen and sliced thinly in strips
90 g Parmigiano Regiano shaved in curls
1/3 jar of large capers
Zest & juice of 1 Meyer lemon
Leaves from sprig of fresh Thyme
2 tblsp Extra Virgin Olive Oil
Lay the sliced steak on a cutting board, and brush with 1 tblsp of extra virgin olive oil. Take one slice at a time, lay down one large caper and roll into a ball. Repeat with all the meat slices. Place the rolled balls in a bowl and pour over the lemon juice and the zest. Cover and allow to marinate for 15 minutes.
Arrange the shaved PR on a platter, then the rolled Carpaccio, garnish with more capers and Thyme leaves. Drizzle the remaining extra virgin olive oil over the Carpaccio.