Carpaccio with Pumpkin

Ingredients

• 500 g beef fillet (pre-cooked)
• 125 g mixed salad greens (e.g., arugula, baby spinach, beet leaves)
• 4 tbsp Lemon juice
• Salt
• white pepper (freshly ground)
• 1 tsp liquid honey
• 1 tsp medium-hot mustard
• 4 tbsp olive oil
• 4 tbsp pumpkin seeds
• 500 g Hokkaido pumpkin
• 1 Tbsp clarified butter
• 1 pinch Ground cinnamon
• 1 pinch ground cardamom

Instructions

1. 1.

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

2. 2.

   Clean and dry the salad greens. Whisk lemon juice with salt, pepper, honey and mustard; whisk in olive oil to make dressing. Toast pumpkin seeds in a non-stick pan without fat, turning occasionally. Wash and cut the pumpkin into 1–2 cm cubes. Heat clarified butter in a pan and sauté the pumpkin until tender, seasoning with salt, pepper, cinnamon and cardamom.

3. 3.

   Remove the fillet from the wrap and slice it thinly using a slicer or very sharp knife. Arrange slices on plates. Marinate salad greens with half the dressing and place them on top of the carpaccio. Finally, scatter the cooked pumpkin over the dish and drizzle with remaining dressing. Sprinkle with pumpkin seeds before serving.