Beef carpaccio with arugula, Parmesan and a honey-mustard dressing

Ingredients for 5 servings:

• 1 kg beef fillet(s)
• 200 g Parmesan cheese
• 1 pack of arugula
• some honey, 2 – 3 tbsp
• 1 tbsp vinegar
• 5 tbsp olive oil
• 1 tbsp mustard
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

from the show “The Perfect Dinner” on VOX from 02.03.21

To make the carpaccio, first wrap the meat in cling film and place it in the freezer for 60 minutes. In the meantime, wash the arugula and let it drain. Trim the ends and tear the leaves slightly. Then, combine the mustard, honey, and vinegar in a bowl. Whisk in the olive oil drop by drop and season with salt and pepper. Then, using a bread slicer, cut the meat into wafer-thin slices and arrange on five plates. Drizzle with the honey-mustard dressing and season with salt and pepper to taste. Then, grate the Parmesan cheese over the meat and arrange the arugula in the center of the plate. Jennifer prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 2 from Erfurt – on Tuesday, March 2, 2021.