Beef Carpaccio with Mushrooms
Ingredients
- Ingredients
- 30 grams Pine nuts
- 1 stalk Celery
- 1 carrot
- 1 organic lemon
- 300 grams Mushrooms (such as porcini mushrooms, chestnuts, brown champigons)
- 1 shallot
- 1 garlic clove
- 6 Tbsps olive oil
- 2 thyme
- salt
- freshly ground peppers
- 300 grams Beef fillet (center-cut, trimmed)
- coarse Sea salt
- 2 handfuls Leaf lettuce variety
- 40 grams Parmesan (piece)
Preparation steps
Toast the pine nuts in a dry pan until fragrant. Remove from the pan, place on a plate, and let cool. Rinse, trim, and finely dice the celery. Rinse and peel the carrots. Trim the carrot and finely dice. Rinse the lemon in hot water and pat dry. Finely grate the zest, and squeeze the juice. Thoroughly clean the mushrooms, and cut in half or leave whole depending on the size. Peel and finely dice the shallot and garlic. Heat 2 tablespoons of oil in a pan, and sweat the garlic, shallot, and the other prepared vegetables for 5 minutes. Rinse and dry the thyme, then add to the pan with the mushrooms. Sauté for 3 minutes. Mix in 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the pine nuts. Season to taste with salt and pepper.
Thinly slice the beef. Place the slices between two pieces of plastic wrap, and pound with the flat side of a meat mallet until very thin.
Brush the slices of beef with olive oil. Arrange on a plate so that they're overlapping slightly. Season the beef lightly with salt and pepper. Place the mushroom salad on the center of the plate, and garnish with a little lettuce. Shave the parmesan cheese over the carpaccio, garnish with a few drops of olive oil, and serve.
