Carpaccio with mushrooms and Parmesan
by Tavolino
A classic, light carpaccio made from paper-thin beef fillet, refined with fresh mushrooms, aromatic Parmesan, and a splash of lemon.
Ingredients
- Beef fillet 200 g
- Mushrooms 100 g
- Lemon juice as needed
- Olive oil 4 tbsp
- Pepper as needed
- Salt 1 pinch
- Parmesan 50 g
- Parsley as needed
Preparation
- 1
Place the beef fillet in the freezer for about 1 hour so that it firms up slightly and is easier to slice later.
- 2
In the meantime, thoroughly clean the 100 g of mushrooms, trim them, and slice them very thinly.
- 3
Arrange the mushroom slices on a plate and drizzle with a little lemon juice so they do not turn brown.
- 4
Slice the slightly frozen beef fillet into paper-thin slices using a very sharp knife.
- 5
Lay the meat slices flat on plates.
- 6
Distribute the prepared mushrooms over the beef fillet.
- 7
Drizzle the carpaccio with 4 tbsp of olive oil.
- 8
Season with 1 pinch of salt and a little freshly ground pepper.
- 9
Shave the Parmesan over the top using a vegetable peeler or a grater.
- 10
Finally, garnish with fresh parsley leaves and serve immediately.