Veal Carpaccio with Mushrooms

Ingredients

• 250 g veal fillet
• 100 g large champignons
• 2 tbsp balsamic cream
• 1 tsp Honey
• Cayenne pepper
• Salt
• 4 tbsp olive oil

Instructions

1. 1.

   Wash the meat and pat dry. Place a piece of plastic wrap over a sheet of foil and brush with 1 tbsp oil. Lay the meat on top, roll it up, and freeze for about 1 hour.

2. 2.

   Clean the champignons thoroughly, trim stems, and slice very thinly or shave into ribbons.

3. 3.

   Whisk balsamic cream with honey, salt, and cayenne pepper; adjust seasoning.

4. 4.

   Arrange mushrooms on a plate. Slice the veal with a sharp knife into ultra‑thin slices and lay over the mushrooms. Drizzle with balsamic and oil, then serve.