Carpaccio of Beef Fillet

Prepare all the ingredients. Place the beef fillet in the freezer to harden the meat.

Peel out petals of tomato.

Dice them into small cubes.

Place the cubes of tomato in a bowl. Add olive oil, lemon juice, salt and pepper while whisking.

Zest the lemons and blanch the zests for a few minutes.

Remove the white peels...

...and remove the segments.

Add salt and pepper to the bottom of a plate. Store in the fridge.

Remove the beef from the freezer and slice it thinly.

For this operation, you may use a ham slicer. Otherwise a regular sole filleting knife will do it.

Place the slices on the seasoned plate.

Season the surface once again with salt and pepper.

Coat with lemon marinade...

...taking care to coat all the meat.

Decorate with blanched zests and lemon segments.

Add a few shavings of sheep cheese that was made with a peeler...

...and finish with some sprigs of chervil.

Serve immediately.