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Wrap the beef fillet in cling film and place it in the freezer for 30 minutes to firm up slightly.
Remove the beef from the freezer and, using a very sharp knife or a meat slicer, slice it very thinly so that the slices are almost translucent.
Arrange the beef slices overlapping slightly on a large, flat plate.
In a small bowl, whisk together the extra-virgin olive oil, the juice of half a lemon, a pinch of fine sea salt and some freshly ground black pepper.
Drizzle the vinaigrette over the beef and scatter the fresh rocket on top.
Using a vegetable peeler, shave the Parmigiano-Reggiano cheese into flakes and scatter them over the carpaccio. Serve immediately.