Carpaccio

• Place a large frying pan on high heat. Trim the beef tails and season with the salt and pepper. Add some oil to the pan and sear the meat.
• Place the beef on a tray and allow it to cool.
• Once cooled, brush it with Dijon mustard and roll in the chopped herbs, wrap the beef tightly in cling film and place in fridge until you’re ready to serve it.

Salad

• Wash and pick the watercress, and place into a mixing bowl. Add the micro rocket and mix well.
• Just before serving, dress the leaves with olive oil and season with salt and pepper.

Sauce

• Pour the crème fraiche into a mixing bowl and add the mustard, honey and chopped parsley. Mix well and season to taste.
• Finish with lemon juice and drizzle sweet balsamic vinegar.