Carpaccio vom Rinderfilet
Carpaccio of beef tenderloin with mushrooms, arugula and parmesan: Elegant beef tenderloin, mushrooms and cheese in ultra-thin slices tease the palate.
Ingredients
- 3 tbsp olive oil
- Sea salt
- black pepper
- 400 g beef tenderloin (center cut)
- 100 g mushrooms
- 0.5 lemon
- 30 g green olives (pitted)
- 40 g arugula (half bunch)
- 35 g parmesan
Instructions
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1.
Brush four plates with oil and sprinkle with a little salt and pepper. Slice the beef tenderloin into 16 evenly thick slices (ask your butcher to prepare it if needed). Place each slice between two sheets of plastic wrap or an opened freezer bag and gently flatten with a mallet. Arrange four carpaccio slices on each plate.
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2.
Clean the mushrooms, removing any dirt with a brush or paper towel. Slice the mushrooms very thinly. Squeeze the lemon for juice. Mix the mushrooms with remaining oil, 1–2 tbsp lemon juice, salt and pepper.
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3.
Coarsely chop the olives. Wash and dry the arugula. Combine olives and arugula with the mushrooms.
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4.
Arrange the salad mixture over the carpaccio slices. Shave parmesan over the beef tenderloin carpaccio. Sprinkle with a little salt and pepper before serving.
