Beef – Carpaccio

Summary

Ingredients

• 200 g beef, from the hip
• 1 lime (s)
• 2 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• Parmesan
• cress
• fennel
• Sea salt, coarse
• Black pepper, coarsely ground
• sugar

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Instructions

1. I take the meat from the hip because it has a firmer bite and better taste than fillet. Do not freeze the meat, otherwise the containers will burst and juice will flow out when thawing.
2. Slices approx. 3 mm thick are cut with a slicer or a sharp knife. The butcher can get that too, because then I buy exactly as much as I need, namely around 50 g per person. Otherwise I will need more because I cannot cut the meat into fine slices right through to the end. Press flat with the knife blade. Or I put the meat between 2 oiled transparencies and roll it out very thinly with the rolling pin.
3. Place the slices on a lightly salted plate and brush with a very good or reduced balsamic vinegar. Drizzle with olive oil and a little lime juice and season with coarse sea salt and coarsely ground black pepper. Slice the parmesan over the top.
4. Garnish with cress (only the leaves on top, without stem) and thinly sliced fennel.