Heat the olive oil in a frying pan and sear the beef for about 4–5 minutes until browned on all sides. Remove and leave to cool. Meanwhile make the dressing.
Whisk the olive oil, horseradish, lemon juice and mayonnaise in a bowl. Season generously. Finely slice the beef and arrange slightly overlapping on a serving plate.
Season well. Drizzle the dressing over the top, scatter over the capers, rocket leaves and Parmigiano-Reggiano cheese shavings and serve immediately.
To make the beef easier to slice thinly, after searing in a pan, pop it in the freezer for 30 minutes to firm up.
White or red Bourgogne wine like Rully 1er Cru.
1 tablespoon olive oil
250g beef fillet (choose the centre-piece Chateaubriand)
15g small capers, rinsed
A handful of wild rocket leaves
30g Parmigiano-Reggiano cheese, shaved
Salt and black pepper, to season
For the horseradish dressing:
1 tablespoon extra virgin olive oil
1 tablespoon horseradish sauce
2 teaspoons lemon juice
1 tablespoon mayonnaise