Beef carpaccio with pickled pear and parmesan mayonnaise

Method

1. Mix the pepper and salt on a plate. Put the beef in a bowl and rub with the mustard. Roll the beef in the salt and pepper mixture until evenly coated all over. Put a frying pan over a high heat and, once smoking, add a splash of vegetable oil and the beef, then brown all over quickly, only a few seconds on each side.
2. Once browned all over, remove the meat from the pan and wrap tightly in cling film so it keeps its round shape (wrap the cling film around the curve of the meat). Put in the freezer for a minimum of 90 minutes. You want the meat to be semi frozen so it’s firm enough to slice finely. You could also store it in the freezer for longer, then leave enough time to defrost it to the correct level.
3. To make the pickled pear: in a small pan, heat the vinegar, 50ml water, the sugar and a pinch of salt until the sugar has dissolved, then leave to cool. Core and finely dice the pear, then add it to the pan, ensuring it’s all submerged to prevent any discolouring.
4. Mix the parmesan into the mayonnaise and transfer to a piping bag or bowl.
5. Remove the beef from the freezer and slice quickly before it starts to thaw – the warmer it is, the more difficult it will become to slice finely. Remove the cling film and use a very sharp knife to carefully cut into 1-2mm thick slices. Arrange the slices on starter plates as you go (as soon as the thin slices fully defrost, they’ll become more difficult to arrange neatly).
6. Drizzle the extra-virgin olive oil over each plate, then scatter over some pickled pear and toasted hazelnuts. Squeeze or spoon dots of the parmesan mayonnaise, then top the plate with little rocket leaves and a drizzle of balsamic glaze.