Carpaccio

Ingredients for 4 servings:

• 200 g beef fillet(s), well-hung
• 150 g mushrooms (boletus), small brown or fresh porcini mushrooms
• 1 lemon(s)
• ½ bunch basil
• 50 g Parmesan cheese
• 8 tbsp oil (cold-pressed aromatic olive oil)
• Pepper, coarsely ground
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wrap the sirloin in cling film, place in the freezer, and freeze for about 60 minutes. Brush four large plates with 1 tablespoon of olive oil each. Thinly slice the sirloin using a very sharp, large knife or an electric slicer. Remove the slices from the film, gently pound them even thinner using the blunt side of a meat tenderizer if necessary. Place them flat on the plates, side by side, and drizzle with the remaining oil. Clean and grate 150g of chanterelle mushrooms. Cut into thin slices and arrange over the meat. Finely grate 50g of Parmesan cheese and sprinkle over the meat. Season with coarsely ground pepper and garnish with basil leaves. Halve the lemons and serve with the carpaccio along with salt and fresh olive oil. Season to taste at the table.