Carpaccio
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g beef fillet (s), hun well
- 150 g mushrooms (Eerline), small. brown or fresh boletus mushrooms
- 1 lemon (s)
- 0.5 ½ bunch basil
- 50 g parmesan in one piece
- 8 tablespoon oil (cold-pressed aromatic olive oil)
- Pepper, coarser from the mill
- salt
Print Recipe
Pin Recipe Instructions
- Wrap beef sirloin in one piece in cling film, place in the freezer and let freeze for about 60 minutes.
- Brush four large plates with 1 tablespoon each of olive oil.
- Slice the beef tenderloin with a very sharp, large knife or with the electric cutting machine.
- Remove the slices from the foil, if necessary, carefully pound them even thinner with the blunt side of the meat mallet, lay them flat next to each other on the plates, drizzle with the remaining oil.
- Clean and rub 150 g of Egerlinge. Cut into thin slices and spread over the meat. Finely slice 50 g parmesan and sprinkle over the meat. Season with coarsely ground pepper and garnish with basil leaves. Halve the lemons, serve with salt and fresh olive oil with the carpaccio.
- Season to your own taste at the table.
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