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🍽️ Tender Beef Fillet Slices with Mushrooms and Vegetable Dressing

385 kcal · 30 min · 4 servings

Tender Beef Fillet Slices with Mushrooms and Vegetable Dressing Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the beef fillet under running water.
  2. 2. Pat the meat completely dry with a kitchen towel.
  3. 3. Wrap the fillet tightly in cling film.
  4. 4. Place the wrapped meat in the freezer compartment for 10 minutes.
  5. 5. Rinse the soup vegetables (e.g., carrots, celery, leek) under running water.
  6. 6. Remove any dirty or woody ends from the vegetables.
  7. 7. Cut the vegetables into very small, fine cubes.
  8. 8. Heat 3 to 4 tablespoons of oil in a frying pan.
  9. 9. Add the diced vegetables to the hot pan.
  10. 10. Cover the pan with a lid.
  11. 11. Simmer the vegetables over very low heat until they are tender but still firm to the bite.
  12. 12. Remove the pan from the heat and let the vegetables cool down completely.
  13. 13. Transfer the cooled vegetables into a bowl.
  14. 14. Add the remaining oil, vinegar, mustard, and lemon zest.
  15. 15. Mix all ingredients for the dressing thoroughly.
  16. 16. Wipe the mushrooms clean with a damp cloth.
  17. 17. Cut off the tough stem ends of the mushrooms.
  18. 18. Slice the mushrooms into paper-thin slices.
  19. 19. Take the beef fillet out of the freezer.
  20. 20. Slice the slightly frozen fillet into paper-thin slices.
  21. 21. Distribute the meat slices onto four individual plates.
  22. 22. Arrange the mushroom slices decoratively around the meat.
  23. 23. Drizzle the carpaccio generously with the prepared dressing.
  24. 24. Garnish the dish with fresh marjoram leaves.
  25. 25. Season the carpaccio finally with salt and pepper.
  26. 26. Serve the carpaccio together with crispy baguette.

Nutrition per serving