Carpaccio of beef with anchoiade sauce

• By Nick Camilleri Preziosi and Alex Mattei

When carpaccio was first made at the famous Harry’s Bar in Venice in the 1950s, it was with heart of rump. Now it is most often made with fillet, but it works beautifully with heart of rump from fresh Aberdeen Angus beef. You can choose fillet if you prefer. Both are available at the butcher’s shop at Arkadia supermarket. The butchers there will prepare the meat for you so that all you have to do is wash the rocket and make the sauce.

You will need:

500g of heart of rump of fresh Aberdeen Angus beef (thinly sliced and hammered flat), 60g of anchovy fillets (drained and finely chopped), the yolk of one egg, fresh rocket, half a cup of olive oil, a large clove of garlic (minced), the juice of half a lemon, freshly ground black pepper.

To make the sauce, whisk the egg-yolk with the garlic and anchovy, slowly adding the olive oil drop by drop as you continue whisking. When all the oil has been incorporated, squeeze in the lemon juice and a pinch of pepper and stir. Drizzle this sauce over the beef and scatter it with a few rocket leaves. Serve it immediately. This carpaccio is so good that you can serve it without sauce, with just a few rocket leaves and Parmesan cheese shavings.