Ode to Vittorio Carpaccio

Remove the tendons and skin residues from the meat, then marinate lightly with 1 teaspoon olive oil and 4 finely chopped basil leaves as well as salt and pepper.

Now wrap the meat in cling film and shape it into a round shape. Twist the ends of the film. Then wrap in aluminum foil and freeze for at least 4 hours. This is the best way to cut extremely thin with a machine.

Mix the crème fraîche with the sour cream and lemon juice until smooth and season with salt and pepper. Add 1 tablespoon of olive oil.

For the pesto, wash the basil and parsley, shake dry and pluck the leaves off. Toast the pine nuts in a pan without fat.

Now put the leaves of the basil and parsley with the cooled pine nuts and the oil in a container and mix finely with the hand blender. Then add the grated Parmesan and stir with a fork. Finally, season with salt and pepper.

Pull the hard threads of the celery and cut the stalks into very small cubes. Chop the pulled parsley leaves. Mix the celery cubes, parsley with the olive oil and the spices and let it steep for about 1 hour.

Lightly clean the oyster mushrooms and cut into bite-sized pieces. Heat the clarified butter and butter in the pan, add the oyster mushrooms and fry until they are light brown. Season with salt and pepper at the end.

To serve, spread the crème-fraîche sauce thinly on the plate. Cut the frozen beef fillet into wafer-thin slices and place on the saucepan. Form a cam out of the pesto and place on the edge of the carpaccio. Arrange the celery salad and the warm oyster mushrooms next to the carpaccio.

Sprinkle the beef fillet with pine nuts, olive oil, salt, pepper and freshly grated Parmesan to taste.