Carpaccio with Mushroom Salad

For the carpaccio with mushroom salad, first wash, clean and coarsely chop the mushrooms. Rinse the herbs with cold water, shake dry, chop and mix with the mushrooms. Mix the marinade, pour over the mushrooms and leave in the refrigerator for 15 minutes.

Cut the beef fillet into very thin slices against the grain of the meat and place them one by one on a large flat plate, cover with cling film and roll out even thinner with a rolling pin. Then remove the foil, season the meat with salt and pepper and brush with good quality extra virgin olive oil.

For the mayonnaise, mix the egg yolks with the juice of one lemon, season with salt and pepper and slowly pour in olive oil while stirring until the desired consistency is obtained. Season the mayo with Worcester sauce and pour into a small piping bag.

Decorate the meat with homemade mayonnaise.

Serve carpaccio with mushroom salad.

Preparation Tip:

If you like the mushroom salad fruity, you can add the seeds of half a pomegranate. Especially good is the homemade mayonnaise for the carpaccio with mushroom salad refined with fresh lovage.

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