Carpaccio with Orange Dressing

Ingredients

• 400 g beef tenderloin
• 1 organic orange (juice and zest)
• 3 tbsp white wine vinegar
• Salt
• ground pepper
• 4 tbsp olive oil
• 1 onion
• 1 Garlic clove
• 1 red chili pepper
• 1 bunch Basil
• sea salt (from the grinder)

Instructions

1. 1.

   Place the beef tenderloin in the freezer for half an hour until it is partially frozen and can be sliced thinly with a sharp knife or slicer. Carefully press lightly between two sheets of foil to flatten. Arrange on four large plates.

2. 2.

   Peel the onion and garlic, slice into rings. Wash the chili, deseed, and cut into very fine strips. Whisk together white wine vinegar, orange juice, salt, pepper, and olive oil into a creamy dressing and pour over the meat. Wash basil, shake dry, cut into thin strips, and sprinkle evenly with orange zest over the meat. Finish with a light dusting of sea salt. Serve with baguette sticks and a light dry white wine.