Fillet Beef Carpaccio
First mix all the dry ingredients from the beef list, spread them evenly on the beef fillet, wrap in clinging film and refrigerate for 4-5 hours.
Meanwhile cook the quail eggs in boiling water for 3 minutes, drain and place in iced water.
To make the rocket puree bring a pan with salted water to the boil, blanch the rocket for 20 seconds, drain and pass in ice bath to cool down quickly. Place the rocket in a blender, add the vanilla seeds, the oil and the salt and blend to puree.
To make the mayonnaise put all the ingredients apart from the oil in a blender and mix on high, gently pour in the oil until the mayonnaise is ready.
2 hours before serving place the beef fillet in the freezer to facilitate the slicing, peel the quail eggs, thinly slice the beef and serve with all the sauces and garnish.