Recipe: Carpaccio of beef with figs

Ingredients
175g organic beef fillet
75g wild mushrooms
One clove garlic crushed
One chilli deseeded
One handful torn basil
A handful of wild rocket
Two figs- quatered
Four cherry tomatoes Halved
Five tablespoons olive oil

Method
Heat a frying pan until smoking and add one teaspoon of olive oil
Seal the beef for two-three minutes
Remove the beef and allow to rest
Add the wild mushrooms to the pan with a knob of butter and gently saute
Place the remaining oil, chilli and garlic in a blender and blitz until smooth
Remove from the blender and add the torn basil, season to taste
Slice the beef as thin as you can and spread the beef out with a knife until paper thin
Place the beef onto the service dish, season and top with the rocket, dress with the dressing.