Carpaccio of Pasture-Raised Ox with Rocket Pesto and Mustard-Parmesan Sauce

For the carpaccio of pasture-raised ox with arugula pesto, wash the arugula, dab dry and chop finely. Crush it with the pine nuts and the freshly grated Parmesan cheese in a mortar (or use a blender), add the olive oil little by little and blend everything until it becomes a homogeneous mass.

In another bowl, mix the mayonnaise with the mustard and the Parmesan. Season with lemon juice, salt and pepper. Place the slices of beef fillet individually in a freezer bag or between foil and pound thinly. Spread some arugula pesto on a plate. Place two slices of beef tenderloin on each, season with freshly ground sea salt and pepper.

Pour the mustard sauce into a stanitzel of parchment paper and place decoratively on the slices of meat. Drizzle the Carpaccio of the white ox again with a little pesto and garnish with fresh, marinated arugula as well as Parmesan shavings.

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