Difficulty:[usr 2 ]
Put the trimmed and coiled rump steak in the cold, then when it starts to harden, slice thin slices with the machine, place the slices of rump steak on the bottom of the a large plate, cover with film and set aside in a cool place. When ready to brush the hazelnut oil on the carpaccio, turn the pepper mill very evenly, salt in the same way, then distribute the chopped hazelnut and black sesame seed.
Dish in the center a small salad of fresh herbs seasoned with hazelnut vinaigrette.
Add a touch of Guérande salt and mignonette on the side.
