Carpatcha. I’m using beef fillet. And this is the tail end that I’m using up pieces. I like to seal my fillet before I slice it. So, I’m going to put it in a very hot pan and very quickly seal it on all sides. This is approximately 600 g of beef fillet. And this will be enough for four people for a main course. I am now just because I like the flavor uh painting on some Dijon mustard and then seasoning with salt on all the sides and pepper. Take your seasoned piece of filllet. Roll it into as much of a circle as possible in plastic wrap. Twist the ends. put on a tray and put in the freezer for 20 minutes. You’re not freezing it, but what you’re doing is you’re making it hard. It’s going to be more solid. It’s going to be much easier to slice. This was actually in the freezer for 30 minutes. Now, with a very, very sharp knife, you want to thin it. H thin it, slice it in as thin slices as possible. This is capaced. I’m now going to show you. I actually am quite happy with that thickness of slice, but I’m going to show you how to make it even thinner and go further. Space your pieces far apart on a piece of um baking parchment. Cover it with another piece of baking parchment. Take a you know what this is, a rolling pin and roll each piece out thinly. It’s worth doing this. They’re thinly rolled out. You can then put a piece of baking paper on it and another plate on top of it. And then these can get stored in the fridge until you’re ready to serve. And now it’s the finishing touches. These are a couple that I have had in the fridge. So, I’m going to finish this off with [Music] [Applause] [Music] Hallelujah. [Music] Hallelujah. [Applause] [Music]
