Preparation

1. The day before, make the blackberry condiment: pour the white vinegar into a saucepan with the sugar and bring to the boil. Add the cleaned blackberries and mash with a fork. Leave to macerate overnight in a cool place. The next day, filter and chill in a jar or bottle.

2. Also the day before, peel the red onion and cut in half. Cut each half into quarters to form petals, then place in a glass jar with the berries.

3. Pour the sugar, white vinegar and 15 cl water into a small saucepan. Bring to the boil and pour over the onions while still hot. Leave to cool, then store in a cool place for up to 1 month.

4. Still the day before, gently pat the meat dry and wrap it completely in film. Place in the freezer.

5. Just before serving, slice the beef as thinly as possible using a sharp knife or mandolin. Arrange slices as you go on serving plates.

6. Add fresh herbs, sliced fresh blackberries, thinly sliced radishes, a few red onion pickles, lemon wedges and capers.

7. Mix the olive oil with the juice of half a lemon and 7 cl of blackberry condiment. Drizzle this vinaigrette over the carpaccios, then season with a turn of the pepper mill and a generous pinch of Le Guérandais Flower of Salt.

Tip: Among the cuts of meat that can be used for this recipe: chuck flap (American cut), rond de gite, tendre de tranche, etc...

Do not use thawed meat for carpaccio.