Summary

Ingredients

• 200 g beef fillet (s)
• 2 fresh sage leaves
• 1 bay leaf, fresh
• 2 sprigs thyme, fresh
• 2 cloves garlic
• Peppercorns
• 1 teaspoon, heaped sea salt, coarse
• 0.5 ½ sprig rosemary

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Instructions

1. Chop the bay leaf, sage, thyme, rosemary and garlic.
2. Mash with the spices in a mortar.
3. Parry the meat and place on a piece of cling film.
4. Rub the spice mixture all around and wrap tightly in the foil.
5. Pickle in the refrigerator for about 6 days, turning occasionally.
6. After this time cut the meat into fine slices.
7. Serve like carpaccio.