Miss Scarlett’s Beef Carpaccio
Take some tails of British beef fillet and pan fry on a high heat for a couple of minutes on either side until browned and sealed. Remove from the heat and place on a chopping board.
Take a VERY sharp knife and slice the tails really finely. Arrange on a platter, scatter over fresh rocket, then drizzle over a good slug of Ornamental, scatter a little sea salt and black pepper, and serve with a large glass of rioja. Yum yum!