Trim (clean) the meat and cut into thin slices. Place the meat between two sheets of plastic wrap and carefully pound them a little thinner with a meat mallet. Lay the thin slices out on a plate and top with rocket.
Clean the porcini mushrooms, cut into slices and sauté in a pan with a little olive oil.
Season with salt and pepper, add the chopped parsley and leave to cool slightly.
Season the carpaccio with salt, pepper, lemon juice and olive oil and top with the porcini mushrooms.
TIP: Instead of using porcini mushrooms, the carpaccio can also be topped with fine shavings of Parmesan cheese.