In spring, I love to serve it with broad beans for their fresh, nutty flavour and bright green colour. The sharpness of pecorino brings this whole dish together, giving it bite and complexity.
Serve it as an entree or for a simple lunch with plenty of bread.
Bring a pot of salted water to the boil. Cook the podded broad beans for 2 minutes, then drain them, cool them under running water, and slip the bright green beans from the skin. You should end up with about 1 cup of beans. Roughly chop them.
Trim the eye fillet, slice it very finely and lay the slices on a plate.
Season the beef very well with salt and pepper then scatter over the red onion.
Toss the beans with the parsley, season it, and scatter them over the beef. Sprinkle with the pecorino.
Just before serving, mix the lemon juice and oil and drizzle it over the carpaccio, then sprinkle over the fried shallots.