Beef Carpaccio with Mushrooms

Ingredients

• 30 g pine nuts
• 1 stalk Celery
• 1 Carrot
• 1 untreated lemon
• 300 g mushrooms (e.g., porcini, chestnut, brown champignons)
• 1 Shallot
• 1 Garlic clove
• 6 tbsp Olive oil
• 2 thyme sprigs
• Salt
• pepper (ground)
• 300 g beef fillet from the center section (trimmed)
• coarse Sea salt
• 2 handfuls mixed salad greens
• 40 g parmesan (chunk)

Instructions

1. 1.

   Roast the pine nuts in a pan without added fat until fragrant, then transfer to a plate and let cool. Wash, trim, and finely dice the celery. Peel and finely dice the carrot. Rinse the lemon hot, dry it, grate the zest finely, and squeeze out the juice. Clean the mushrooms and halve them or leave whole depending on size. Peel and finely dice the shallot and garlic. In a pan, sauté the remaining vegetables in 2 tbsp olive oil for about 5 minutes until colorless. Add thyme, shake dry, and cook with mushrooms for about 3 more minutes. Stir in lemon zest, lemon juice, salt, pepper, and pine nuts.

2. 2.

   Slice the beef fillet into thin slices and place between two layers of oiled cling film at intervals. Use a meat mallet or flat object to pound very thin.

3. 3.

   To plate, brush each dish with olive oil. Arrange the beef slices overlapping lightly on the oiled surface, season with salt and pepper. Place the mushroom salad in the center and garnish with mixed greens. Grate parmesan over it, drizzle a few drops of olive oil, and serve.