Trim the fillet, wrap in SAGA Cooking Paper and put it in the freezer. Once the fillet has firmed up, remove it and thinly slice it over a piece of cooking paper - enough to fill a plate. Once done, place another sheet of cooking paper over the slices and make a new layer - continue until you have as many layers as you need servings.
Freeze the carpaccio
again and then put it onto serving plates. Sprinkle the carpaccio with Parmesan cheese, chopped chives, capers and a sprinkle of gourmet salt.
Mix the mayonnaise with the Worcestershire sauce. Make a SAGA piping bag and pour the mix into it. Cut the tip off the bag and decorate the carpaccio.