Beef carpaccio with pickled pear and parmesan mayonnaise - delicious. magazine

Ingredients

• 1 tsp freshly ground black pepper
• 1 tsp sea salt flakes
• 300g beef fillet
• 1 tsp dijon mustard
• Splash vegetable oil
• For the pickled pear
• 50ml white wine vinegar
• 1 tbsp caster sugar
• ½ pear (any variety)
• For the parmesan mayonnaise
• 10g parmesan, very finely grated
• 2 tbsp mayonnaise
• To serve
• Extra-virgin olive oil to drizzle
• 20g blanched hazelnuts, toasted briefly in a dry pan, then roughly chopped
• Handful small rocket leaves
• 1 tsp balsamic glaze
• Specialist kit
• Piping bag (optional)