Carpaccio of beef fillet with salad

Name: Carpaccio of beef fillet with salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Roman Salad Hearts; 2 Spring onions; 600 g Fillet of beef (cut into thin slices by the butcher); 4 TABLESPOONS fresh squeezed lemon juice; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 60 g finely sliced parmesan cheese; 2 Freezer bag

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Roman Salad Hearts
2 Spring onions
600 g Fillet of beef (cut into thin slices by the butcher)
4 TABLESPOONS fresh squeezed lemon juice
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
60 g finely sliced parmesan cheese
2 Freezer bag

Directions

1
Clean the salad, wash, spin dry and pluck into bite-sized pieces. Clean, wash and thinly slice spring onions. Mix with the salad. Wash the meat, dab dry, place one after the other between 2 freezer bags and flatten very thinly with a flattening iron.
2
Arrange meat and salad on plates. Sprinkle with lemon juice and olive oil and season with salt and pepper. Sprinkle with parmesan. Serve with baguette bread.