Beef Carpaccio with Mustard Dressing

Rinse cooled beef fillet, rub dry and freeze for about 120 minutes. Cut basil cress into long stems and rinse slightly cooled.

Cut beef fillet into very thin slices and spread evenly on plates. Stir a dressing from mustard, whipped cream and juice of one lemon, season strongly with salt and freshly ground pepper. Drizzle the dressing over the carpaccio, shave Parmesan over the top and sprinkle with cress. Next, drizzle with the oil and pepper from the mill over it form. Freshly baked ciabatta is suitable as an addition.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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