Beef Carpaccio

For the beef carpaccio, first cut the beef tenderloin into paper-thin slices. To do this, freeze the tenderloin for 2-3 hours and slice it (as thinly as possible) while half-frozen using an all-purpose slicer. Then shave the Parmesan, arrange the beef carpaccio on large white plates, add arugula, and Parmesan on top. As decoration put white and green asparagus tips, red and white grapes, fresh rosemary and a few pistachios on the beef fillets.

Drizzle with a little olive oil and the juice of a lemon and season the beef carpaccio with salt and pepper.

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