Rindercarpaccio

Ingredients

• 250 g beef fillet
• mixed vegetables
• 6 tbsp Olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp mild mustard
• lemon zest
• 200 g small mushrooms
• fresh marjoram leaves
• Salt
• ground pepper

Instructions

1. 1.

   Wash the beef fillet, pat dry, wrap in plastic wrap and place in the freezer for 10 minutes. Meanwhile wash, trim, and finely dice the mixed vegetables.

2. 2.

   Heat 3-4 tbsp of oil in a pan. Cook the diced vegetables covered over low heat until just tender, then let cool. Toss the vegetables with the remaining oil, vinegar, mustard, and lemon zest.

3. 3.

   Wipe the mushrooms with a damp cloth, cut off stems, slice thinly. Slice the frozen beef fillet into very thin strips and arrange on four plates. Decoratively place the mushroom slices around, drizzle generously with sauce, and garnish with marjoram leaves. Season the carpaccio with salt and pepper and serve with crisp baguette.