Beef Fillet with Egerlingen and Crispy Parmesan Crust

Ingredients

• 500 g beef fillet (trimmed)
• 2 tbsp peppercorns
• 2 tbsp Sichuan pepper
• 2 tbsp freshly chopped thyme
• 100 g sugar
• 200 g salt
• 20 ml Grappa
• 150 g mixed leafy salad (e.g., oak leaf, arugula and radicchio)
• 4 tbsp balsamic vinegar
• 1 tsp Honey
• 5 tbsp olive oil
• Salt
• 2 mushrooms

Instructions

1. 1.

   Rinse the beef fillet and pat dry. Crush the peppercorns and Sichuan pepper in a mortar. Mix with thyme, sugar, salt and grappa and spread evenly on cling film. Place the meat on top and wrap tightly so it is fully coated. Wrap in aluminum foil and refrigerate for 48 hours.

2. 2.

   Before serving wash, trim and dry the salads, then tear into small pieces as needed. Whisk together balsamic vinegar, honey and olive oil, season with salt. Toss lightly with salad and plate. Remove meat from foil, pat dry and slice thinly. Arrange on top of salad and add sliced mushrooms.

3. 3.

   Serve garnished with parmesan chips if desired.