250-300 g (8-10 oz) piece of beef fillet
salt and freshly ground black pepper
4-6 tablespoons bottled pesto and a little olive oil
1 shallot or small onion
4 tablespoons drained capers
150 g (5 oz) block of Parmesan cheese
Freezing the beef until hard is a technique used by oriental chefs. It is the best way to get wafer thin slices.
Le Cordon Bleu London offers a variety of short courses in Cuisine and in Pâtisserie. Learn more about our gourmet courses online.
To find out more about Le Cordon Bleu cookery books, please visit our online boutique. Please note that we sell cook books and cooking equipment also at our local campuses. For more information, please email us.