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Time to cut it fine

Step 1: All that is required to cut thin slices from an eye-fillet is a knife and a cutting board. It helps a lot if the meat is still frozen (that's one of the secrets to getting them thin). There are more tricks of the trade to come in this article. Another option for thin slicing is to use a mandolin.

Continuing the raw meat theme, this month our cook has asked for some thin carpaccio slices.

I love thinly sliced raw meat and I used to have the opinion that its taste couldn't be improved upon. That was until Lynn developed her recipe that she shows you this month — it is awesome to my tastebuds.

So let's get slicing.

Step 2: Slide the frozen block of tenderloin (aka eye-fillet) across the razor-sharp blade of a mandolin (all metal mandolins are best for this hard-yakka).
Step 3: The outcome is thinly sliced beef chips (sort of like a potato crisp in size and thickness).
Step 4: An alternative is to thinly slice the beef. You'll be amazed at how thin you can get it when the meat is frozen and the knife super sharp.
Step 5: There are a few options for getting the carpaccio slices super skinny. Here's another one of them. I refer to it as the rolling pin technique. Start by cutting a slice of the eye-fillet. This slice doesn't have to be skinny for this rolling pin technique.
Step 6: Place the sliced pieces of meat on a sheet of plastic wrap or baking paper.
Step 7: Fold the plastic wrap over the top of both pieces of meat (to enclose the meat).
Step 8: Gently flatten the meat out by adding your weight downwards while you roll a rolling pin over the meat. Do this until the meat is very thin.
Step 9: I've used two slices here so show the effect/difference between a thinned out piece and the original size.
Step 10: Repeat with the remaining meat slices.

Steve Bain