Briefly fried carpaccio on arugula

Ingredients for 1 servings:

• 1 handful of arugula or lamb’s lettuce
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• salt and pepper
• 150 g beef fillet(s), thinly sliced
• some Parmesan, sliced
• some pomegranate seeds
• salt and pepper
• 1 tbsp oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

It’s best to have the butcher cut the beef fillet into slices about 2 mm thick, rather than flattening them. Mix the arugula with olive oil, balsamic vinegar, salt, and pepper, and spread it on a plate. Season the meat with salt. Heat a frying pan with the oil and sear the meat briefly. It should still be pink. Then arrange the meat on top of the arugula and spread the pan juices over the meat. Garnish the carpaccio with Parmesan shavings and pomegranate seeds, and grind a little pepper over everything.