Gourmet Sliced Steak Platter

Wrap the filet of beef in cling film, sealing the ends tightly. Freeze for one hour.

With a very sharp knife, slice the frozen beef into very thin strips and place between two pieces of cling film. Beat with the knife handle until the strips are as flat as possible. Chill.

Combine the oil with salt and pepper in a bowl.

Brush a dish with some oil and arrange the slices of beef in it, slightly overlapping. Pour over the rest of the oil. Cover with clingfilm and chill.

When ready to serve, using a vegetable peeler, shave strips of Parmesan from the block. Wash and dry the mesclun.