Ingredients

• 400g/14oz beef fillet
• 12 black peppercorns
• ½ tsp sea salt
• few sprigs fresh thyme
• leaves only
• 5 tbsp extra virgin olive oil
• 1 free-range egg yolk
• 2 tsp vinegar
• 2 tsp water
• 20g/¾oz parmesan
• freshly grated
• 2 tbsp olive oil
• 110ml/4fl oz vegetable oil
• 4 tsp double cream
• salt and freshly ground black pepper
• 2 lemons
• juice only
• 110g/4oz gorgonzola
• 50g/2oz watercress

Directions

• For the beef
• place the beef fillet onto a sheet of cling film and roll into a sausage shape. Place into the fridge overnight to set the shape.
• Grind the peppercorns
• salt and thyme together in a pestle and mortar. Remove the cling film from the fillet
• then rub lightly with a tablespoon of the olive oil. Rub the pepper mixture into the beef. Heat a frying pan until very hot
• then add the beef and sear on all sides.
• Remove the beef from the heat. Using a long
• sharp knife
• slice the beef as thinly as possible. Place the slices onto a board and press with the flat side of the knife to extend each slice.
• Take a large
• cold serving plate and drizzle with the remaining olive oil. Rub the oil over the plate with your fingers and then spread the beef slices over the plate.
• For the dressing
• place the egg yolks
• vinegar
• water and parmesan into a bowl and beat well until pale. Gradually add the olive and vegetable oils
• whisking all the time so that it doesn't split. When all the oil has been incorporated
• stir in the cream and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• squeeze the lemon juice over the meat
• crumble over the gorgonzola and top with the watercress. Drizzle over 1-2 tablespoons of the dressing. Any leftover dressing can be kept
• covered
• in the fridge for up to two days and used as a dip for warm bread.