Beef carpaccio

Ingredients for 3 servings:

• 300 g beef fillet(s)
• 4 tsp lemon juice, freshly squeezed
• 1 tsp mustard
• 6 tbsp oil (truffle oil)
• 1 tbsp parsley, finely chopped
• Salt
• Pepper, freshly ground
• 50 g sheep’s cheese (Pecorino)
• e.g. balsamic vinegar
• n. B. Honey

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wrap the beef fillet tightly in cling film and freeze for about 3 hours until it’s frozen solid. Then slice it into wafer-thin slices using a sharp electric knife or a bread maker with the appropriate blade attachment. Arrange the meat slices in a fan shape on a plate and top with freshly ground pepper. Mix the lemon juice with the mustard and then stir in the truffle oil a few drops at a time. This should create a foamy marinade. Season with salt, pepper, balsamic vinegar, honey, and parsley, and drizzle over the meat. Just before serving, shave over the pecorino cheese. Serve with ciabatta.