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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.