Instructions: Preheat a grill to very hot.

Rub the fillet with salt and pepper then briefly grill turning continuously to blacken the outsides but making sure that the centre remains raw.

Slice the cold fillet into 1cm slices on a board.

Using a large pointed cooking knife press and spread the slices to make them thin and lacy. The grilled edges will hold the pieces together.

Spread out the slices on the plate and spoon over the thyme sauce.

Lightly toss the rocket leaves with the Oil and Lemon Dressing.

We char grill the whole fillet just to form a crust adding flavour to the raw beef.

Serves 6 as a main course 10 as a starter

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