The dish has a simple name, but don't be put off by a little fiddly construction.
1. Get your butcher to finely mince eye fillet, or slice it into thin slices for carpacio (allow approximately 30g each person). Wrap in cling film and pop in the freezer to firm for 10 minutes.
2. Slice bread (white or brown) razor thin and bake until crisp. Baker piped the toast rectangles with a parfait which, with his permission I've modified to a pate, to make it more home kitchen-friendly.
3. Lap the beef over the pate toasts and finish with the dressing.
This superb dressing would work over any grilled fish or cured meats.
• 100g shallots, finely diced
• 75g gherkins, chopped
• 75g capers, chopped
• 1tbsp dijon mustard
• 1 tsp Worcestershire sauce
• 30g chopped parsley
• 200ml olive oil
• juice of ½ lemon
• 10 drops tabasco
• salt and pepper
• 1tsp Thai fish sauce
1. Blitz the shallots, gherkins, and capers in a food processor with the rest of the ingredients. Do not make too fine a paste - leave somewhat chunky.
2. Alternately, mix by hand. Season and reserve overnight before using.