Beef Carpaccio with Smoked Garlic Aioli

Start with beautiful thin, almost frozen slices of raw prime beef tenderloin. Pound them out between two layers of plastic wrap until they are paper-thin. Remove the plastic and layer the beef onto an ice-cold chilled plate, then place it back into the fridge to chill. While the meat is chilling, fry a handful of capers in olive oil until crispy. Drizzle the fried capers and the infused olive oil all over the chilled meat. Add some finely chopped spring onions and top with a dollop of smoked garlic aioli (refer to a previous post for its recipe) and shavings of fresh Parmesan. Serve immediately as a fresh and lovely treat.