Carpaccio with Balsamic

Ingredients

• 0.5 Red chili pepper
• 4 tbsp olive oil
• 60 ml balsamic vinegar
• 40 g sugar
• Salt
• Pepper
• 400 g beef tenderloin (center cut)
• 2 handful arugula
• 1 clove garlic
• 4 slices baguette
• 8 Cherry tomatoes
• 4 small mozzarella balls
• 150 g oyster mushrooms
• 20 g freshly grated Parmesan

Instructions

1. 1.

   Clean the chili and remove seeds. Dice finely and sauté in 1 tsp oil. Deglaze with vinegar, sprinkle sugar, and simmer for about 10 minutes. Season with salt and pepper and let cool.

2. 2.

   Rinse the meat, pat dry, wrap in plastic wrap then foil. Twist ends tightly together. Place in freezer for about 30 minutes. Meanwhile wash arugula and spin dry.

3. 3.

   Preheat oven to 200°C (400°F) fan or conventional. Halve the garlic and rub into baguette slices. Wash tomatoes and set aside. Smash one tomato onto each baguette slice, drizzle with about 1 tbsp olive oil, and roast in oven for 5-7 minutes.

4. 4.

   Clean oyster mushrooms. In remaining oil, sear both sides of each mushroom for about 2 minutes.

5. 5.

   Unwrap the filet and slice into very thin strips. Arrange on plates and drizzle with balsamic. Top with mushrooms and arugula. Thread a tomato, a small mushroom, and a mozzarella ball onto each of four wooden skewers and press into still warm baguette slices. Place on plates and sprinkle with parmesan.