Carpaccio with Chestnut Mushrooms

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Carpaccio with Chestnut Mushrooms
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Health Score:
6,3 / 10
Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
ready in 2 d. 40 min.
Ready in

Ingredients

for
4
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 salad
150 grams mixed Lettuce (such as, oakleaf, rocket and radicchio)
4 Tbsps balsamic vinegar
1 tsp honey
5 Tbsps olive oil
salt
2 button Mushroom
How healthy are the main ingredients?
sugarolive oilthymehoneysaltsalt

Preparation steps

1.

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.

2.

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.

3.

Serve garnished to taste with the grated Parmesan.