Classic Carpaccio of Beef Fillet Venezia

Ingredients for 2 servings:

• 150 g beef fillet(s)
• 60 g mushrooms, white, fresh
• 50 ml extra virgin olive oil
• 1 medium-sized garlic clove(s), fresh
• 1 tbsp lemon juice
• ½ tsp mustard, medium hot
• Salt and pepper, black from the mill
• 25 g Parmesan, coarsely grated
• e.g. arugula
• n. B. Tomato(s), cut into strips
• e.g. Ciabatta
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Rest time approx. 5 minutes; Total time approx. 30 minutes

The Parmesan gives this carpaccio a unique flavor that is not dominated by the beef.

Freeze a large piece of beef fillet and then cut across the grain into 1.5 mm thick slices. This is best done using a bread slicer with a smooth blade. Arrange the slices on two serving dishes. Trim the mushrooms and trim the stems down to the edge. Thinly slice the mushroom caps. Pour the olive oil into a small bowl, add the peeled garlic and mix to combine. Mix the lemon juice, mustard, and a pinch of salt with the olive oil mixture. Drizzle half of it over the fillet slices. Grind the pepper over the top and scatter the mushroom slices over the top. Drizzle with the remaining dressing. Let it marinate for five minutes. Trim and wash the arugula, and shake it dry. Pluck the leaves from the stems and cut into fine strips. Grate the Parmesan cheese over the mushrooms and meat and scatter the arugula strips on top. If desired, add a few red strips of peeled tomato and serve with toasted ciabatta slices. Arugula isn’t available where I live. Therefore, the picture doesn’t accurately reflect the recipe. It’s spinach leaves, which don’t have the slightly bitter taste of arugula. Personally, I’m not a fan of arugula; other than its appearance and its peculiar, somewhat bitter flavor, it doesn’t have much to offer me.