Carpaccio with Green Salad

Ingredients

• 600 g beef fillet (ready to cook)
• 2 Endive leaves
• 6 Radishes
• 3 stalks white asparagus
• 1 handful celery leaves
• 3 tbsp Lemon juice
• 4 tbsp olive oil
• salt (ground)
• pepper (ground)

Instructions

1. 1.

   Wash the beef fillet, pat dry, trim and wrap in a piece of cling film. Twist the ends together as if wrapping a candy. Repeat with a piece of foil and place the fillet in the freezer for 3 hours.

2. 2.

   Wash the endive, clean, remove the stem and cut the leaves into thin strips. Wash and slice the radishes into fine rounds. Peel the asparagus, trim the woody ends and cut the stalks lengthwise into thin long strips with an asparagus peeler. Wash and dry the celery leaves and mix them with the radishes, asparagus and endive.

3. 3.

   Unwrap the beef fillet and use a slicer to cut it into very thin slices. Arrange on plates and place the salad in the center.

4. 4.

   Whisk lemon juice with olive oil, drizzle over the carpaccio and salad, season with pepper and salt, and serve sprinkled with freshly grated parmesan if desired.