Carpaccio with Capers and Parmesan

Ingredients

• 6 tbsp vinegar
• 8 g mustard (1 tsp)
• 8 g honey (1 tsp)
• 80 ml olive oil
• Salt
• Pepper
• 600 g beef tenderloin
• 1 tsp black peppercorns
• 30 g parmesan (1 piece)
• 30 g capers (2 tbsp; jar)
• 40 g lamb's lettuce
• 40 g arugula

Instructions

1. 1.

   Whisk vinegar with mustard and honey. Gradually pour in olive oil while whisking. Season with salt and pepper.

2. 2.

   Rinse the beef tenderloin under cold water, pat dry, and slice thinly with a sharp knife. Carefully flatten between sheets of foil and arrange on six plates.

3. 3.

   Coarsely crush the peppercorns. Grate the parmesan. Sprinkle capers, crushed pepper, and grated parmesan over the sliced beef.

4. 4.

   Wash, trim, and dry the salads; place them on the plates. Serve the dressing separately.