Beef carpaccio

Ingredients for 4 servings:

• 400 g beef fillet(s) or roast beef, thinly sliced
• 1 pack of arugula
• 1 piece(s) Parmesan, freshly sliced
• 2 lemon(s), the juice
• 100 g pine nuts
• Balsamic vinegar
• Extra virgin olive oil
• Black pepper, freshly ground
• Sea salt
• Baguette(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with pine nuts, rocket and Parmesan

Drizzle 4 plates with balsamic vinegar and spread it thinly with a brush, ensuring the entire plate is covered. Toast the pine nuts and wash the arugula. Arrange the thin slices of beef fillet, arugula, and pine nuts on the plates, and shave the Parmesan cheese over them very thinly. Season with salt, lemon juice, and pepper, and drizzle with olive oil. I also add a little balsamic vinegar. Serve immediately with the baguette. To make it easier to slice the beef fillet into wafer-thin slices, freeze the fillet slightly beforehand. You’ll need either a very sharp knife or a slicing machine for this. Alternatively, you can place the slightly thicker slices between two freezer bags and gently flatten them with a meat tenderizer or a saucepan, or have the butcher slice the fillet.