Marinated raw beef fillet

Ingredients for 4 servings:

• 200 g beef fillet(s), (possibly already thinly sliced)
• 8 tbsp olive oil
• 2 lemons
• 100 g porcini mushrooms, fresh or chanterelles
• 50 g Parmesan cheese, whole (or grated)
• Salt
• white pepper (ground)
• ½ bunch parsley

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Carpaccio del Cipriani

Wrap the raw beef fillet whole in cling film and freeze briefly (approx. 1 hour). Slice the fillet wafer-thinly using a very sharp knife. Arrange the slices on a serving plate, drizzle with 4 tablespoons of olive oil and the juice of one lemon, and let marinate covered for about 15 minutes. Clean and wash the mushrooms briefly. Drain well, cut into thin slices, and scatter over the meat. Finely slice the Parmesan cheese and scatter over the meat. Season with salt and coarse pepper and drizzle the carpaccio with the juice of the other lemon and 4 tablespoons of olive oil. Wash the parsley, shake dry, pick off the leaves, and sprinkle over the carpaccio. Place olive oil and salt on the table so everyone can season to taste. Serve with white bread and white wine.