Beef carpaccio

I’m a bit of a fan of conjuring up an entrée by taking a little from the main course ingredients and serving them in a different style. 

So.... this time I shaved off a little beautiful South African eye fillet, made a tiny salad of grated raw celeriac, finely chopped tomato and lemon salt, added a touch of truffel oil over the beef at the end and seasoned with salt.  Light, zingy and utterly scruffy.  It's so satisfying on many levels.  One enjoys an entrée with a few little bits from what would otherwise just be added to main course.  Zero calorie addition, zero cost but a lovely taster to start a meal.