Carpaccio with Chestnut Mushrooms
- For the carpaccio
- 500 grams Beef fillet (tendons removed)
- 2 Tbsps peppercorns
- 2 Tbsps Szechuan pepper
- 2 Tbsps freshly chopped thyme
- 100 grams sugar
- 200 grams salt
- 2 centiliters Grappa
For the carpaccio, rinse the beef and pat dry. Grind the peppercorns and the Sichuan pepper in a mortar. Combine with the thyme, sugar, salt and grappa and spread evenly on a sheet of plastic wrap.
Place the meat onto the mixture and wrap the plastic so that it is completely surrounded by the marinade. Wrap in foil and leave for 48 hours in the refrigerator.
For the salad, before serving, rinse the mixed lettuce, shake dry and pluck as small as desired. Mix the balsamic vinegar with the honey and the oil, and season with salt. Drizzle over the lettuce mix and arrange on plates.
Remove the meat from the wraps and blot dry before cutting into thin slices. Layer over the salad along with the trimmed mushrooms.
Serve garnished to taste with the grated Parmesan.