Beef Carpaccio with Bone Marrow

The morning of the tasting

• Wrap the beef tightly in cling film and roll slightly into a cylinder. Freeze.
• Place the marrow bone in a bowl of warm water for 10 mins. This will soften the marrow.
• Using a knife, remove the marrow as neatly as possible.
• With a warm, sharp knife, cut the marrow into pieces around 2cm long x 1cm.
• Sprinkle with salt and oregano and refrigerate until later.

For the Canapé

• Heat the oven to 180 degs and remove the beef filet from the freezer.
• Blanch the cavolo nero or kale for 2 mins then dunk into cold water.
• Drain it, dry it and slice into thin strips.
• Spread out on a baking tray and place in the oven for 5-10 mins – until crispy but not burnt!
• Slice your beef into 3mm thick strips (use a very sharp knife).  Chill until serving.
• Heat a little oil in a frying pan on a hot heat and fry your bone marrow until it softens, 3 mins roughly, turning it.
• Take a strip of beef, place a piece of marrow at one end with a few pieces of cavolo nero.
• Roll and then sprinkle with a little more cavolo nero, serve immediately.