Beef Carpaccio with Avocado and Walnuts

How to make a tasty beef carpaccio with avocado and walnuts

• Wash the beef fillet and pat dry.
• Wrap the beef in plastic wrap and place in the freezer for about one hour.
• Drizzle two tablespoons of olive oil over the slices of bread and toast on both sides under the broiler until golden brown.
• Rub the slices of toast with a halved clove of garlic.
• Wash the rocket leaves and shake dry.
• Place half of the leaves on top of the toast.
• Peel the avocado, cut in half and remove the stone.
• Cut the avocado into thin slices and place on top of the rocket leaves.
• Take the beef out of the freezer and cut into thin slices (the sliced meat can be pounded between layers of waxed paper until paper-thin, if desired).
• The beef can also be cut on a slicing machine.
• Place the thinly cut slices of beef on top of the avocado slices.
• Sprinkle the remaining rocket leaves, the chopped walnuts and the Parmesan cheese over the top.
• Mix the remaining olive oil together with the walnut oil and lemon juice.
• Drizzle over the toasts.
• Season with salt and pepper and serve.