For perfect rounds of beef, trim your prepared slices with a sharp cookie cutter

Serves 4
400g chunk beef fillet, trimmed of membranes and fat
4 tbsp first, cold-pressed, extra virgin olive oil
3 tbsp tiny salted capers
4 sprigs of flat-leaf parsley, stalks reserved and chopped
Freshly ground black pepper

Wrap beef in clingfilm, fast-freeze for 20-30 minutes, unwrap and slice into 8 thin, neat rounds. Set 4 on a lightly oiled piece of clingfilm, with plenty of space in between. Cover with more lightly oiled clingfilm. With a rolling pin or meat hammer, gently pound the slices until about twice their original size. Uncover and repeat with the remaining beef. Overlap two slices on each serving plate and scatter over a share of capers. Add parsley stalks and a drizzle of olive oil. Garnish each with a parsley sprig and pepper.

RECIPE CLARE FERGUSON
STYLING KAREN AKHTAR
PHOTOGRAPHS SIMON BROWN
JUNE 2008