Beef Carpaccio with Raw Asparagus, Blood Orange, Fennel and Endive Lettuces. Lemon and Hazelnut Oil

Trim filet of any surface discoloration, wrap and chill well.

Cut filet into 1/4 inch thick slices, brush lightly with hazelnut oil.

Place a slice of filet between two sheets of plastic wrap, working from the center gently pound the filet evenly using a flat mallet, to a thickness of 1/8 inch.

Transfer to serving plate and cover tightly with fresh plastic, pushing it against the meat to remove air. Refrigerate.

Repeat with remaining slices. This can be done up to 5 hours in advance of serving.

Cut the fennel into quarters. Trim the core if necessary but leave enough to keep the layers together. Shave into thin slices and drop into iced water to crisp, for no more than 5 minutes.

Take the plates from refrigerator; remove plastic and season the filet with salt and pepper.

Add a few endive leaves, fennel shavings, asparagus slices and orange segments to each plate, taking care not to overwhelm the beef.

Sprinkle with some of the hazelnuts, a little more salt, a drizzle of hazelnut oil and a squeeze of lemon juice.

Shave the cheese over and serve immediately well chilled.