Summary

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

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Instructions

1. Wrap beef fillet tightly in cling film and freeze for 1 hour.
2. Using a very sharp knife, slice the frozen fillet as thinly as possible and arrange slices on a serving plate.
3. Drizzle beef with 4 tablespoons olive oil and juice from 1 lemon, cover and refrigerate for 15 minutes.
4. While beef marinates, rinse mushrooms for about 1 minute, drain well, and slice thinly.
5. Scatter mushroom slices over the marinated beef.
6. Thinly slice or grate the parmesan and scatter over the mushrooms.
7. Season carpaccio with salt and white pepper to taste.
8. Drizzle with remaining lemon juice and 4 tablespoons olive oil.
9. Wash parsley, shake dry, pluck leaves from stems, and sprinkle over carpaccio.
10. Serve with extra olive oil and salt on the table for individual seasoning, white bread, and white wine.