Marinated Raw Beef Fillet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g beef fillet (s), (possibly already thinly sliced)
- 8 tablespoon olive oil
- 2 lemon (s)
- 100 g porcini mushrooms, fresh or Eerline
- 50 g parmesan, whole (or rated)
- salt
- Pepper, white (from the mill)
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Wrap raw beef fillet in one piece in cling film and let freeze briefly (approx. 1 hour). Slice the fillet very thinly with a very sharp knife. Spread the slices on a serving plate, drizzle with 4 tablespoons of olive oil and the juice of a lemon, cover and leave to marinate for about 15 minutes.
- Clean the mushrooms and wash them briefly. Drain well, cut into thin slices and spread over the meat. Finely slice the parmesan and spread over the meat. Season with salt and coarse pepper and pour the juice from the other lemon and 4 tablespoons of olive oil over the carpaccio. Wash the parsley, shake dry, pluck the leaves off and sprinkle over the carpaccio.
- Put olive oil and salt on the table so that everyone can season to taste. This goes well with white bread and white wine.
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