Beef Carpaccio with Berries

Ingredients

• 4 beef tenderloin steaks (about 140 g each)
• 1 Garlic clove
• Salt
• 1 tbsp freshly chopped parsley
• 4 tbsp olive oil
• Pepper
• 150 g Strawberries
• 1 Spring onion
• 1 handful watercress (garden cress and red shiso cress)
• 3 stalks chervil
• 2 tbsp balsamic vinegar
• 30 g grated Parmesan

Instructions

1. 1.

   Rinse the steaks and pat them dry. Peel, mince, and grate the garlic with a pinch of salt. Mix with 2 tbsp oil and parsley. Brush this mixture over the steaks and season with salt and pepper. Quickly sear all sides in a non‑stick pan, then remove.

2. 2.

   Wash, trim, and quarter the strawberries. Slice the spring onion into thin strips. Rinse the watercress and let it drain. Rinse the chervil, allow to drain, and pluck the leaves.

3. 3.

   Slice the steaks into very thin pieces and arrange them on large plates. Top with strawberries, spring onion strips, watercress, and chervil. Drizzle with remaining oil and balsamic vinegar, sprinkle grated parmesan, and season again with salt and pepper before serving.