Beef Carpaccio with Balsamic Vinegar Sauce

Summary

Ingredients

• 250 g beef from the center piece, without fat, skin or tendons
• 1 lemon (s)
• 2 tablespoon balsamic vinegar, light
• salt
• pepper
• 6 tablespoon olive oil, virgin
• 100 g mushrooms (stone mushrooms)
• 75 g parmesan, youn

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Instructions

1. Wrap the beef in cling film and place in the freezer for 1 hour.
2. Then cut wafer-thin slices, arrange them quickly overlapping on an oiled plate, cover with foil and store at room temperature.
3. Beat a marinade from lemon, balsamic vinegar, salt + pepper and oil.
4. Finely chop the mushrooms and coarsely grate the parmesan.
5. Just before serving, drizzle the beef slices with sauce, distribute the mushroom slices and sprinkle with parmesan.