Beef carpaccio with mushrooms, rocket and Grana

Ingredients

For 1 serving

• Beef tenderloin120 g
• Button mushrooms100 g
• Arugula40 g
• Grana Padano15 g
• Lemon juice15 ml
• Whole wheat bread70 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

Method

1. Put the beef fillet in the freezer for 10 minutes to firm it up so it slices more easily; meanwhile wash and dry the rocket and clean the button mushrooms with damp kitchen paper, trimming the stem ends.
2. With a very sharp knife slice the fillet paper-thin; place the slices between two sheets of cling film and pound them gently to thin them further, then lay them on the plate without overlapping.
3. In a small bowl whisk the oil, lemon juice, salt and black pepper with a fork and brush it over the meat; the lemon turns the meat pale within minutes, so dress it only at the last moment.
4. Slice the mushrooms very thinly and scatter them over the meat with the rocket and shavings of Grana Padano; serve straight away with the wholemeal bread.