Beef carpaccio with parmesan, black olive oil, chestnuts and mushrooms
Cut the Spanish beef into pieces 10 cm thick, place in a vacuum pack and freeze. When frozen, slice on the electric slicer and arrange the slices over the base of a flat plate. Season with salt and pepper, sprinkle with grated parmesan, a few thinly-sliced mushrooms and finely-grated chestnut. Make the black olive oil by drying out some pitted black olives in the oven at 180ºC / 350ºF for about 90 minutes, then blend with olive oil.
Trickle a little of the black olive oil over the ingredients. Serve with slices of crusty bread.
"An amusing way of eating raw, marbled beef. The dressing is the key to the success of this dish as it enhances the smoothness of the ingredients."