for 4 person

Carpaccio

400 g	beef rump, very thinly sliced
3	sour apple (e.g. ProSpecieRara Glockenapfel), thinly sliced
2 tsp	lemon juice

Dressing

2 tbsp	lemon juice
2 tbsp	olive oil
½ tsp	salt
a little	pepper
½ bunch	basil, roughly torn
¼ bunch	peppermint, roughly torn
50 g	Sbrinz, shaved into strips using a peeler
a little	sea salt

How it's done

Carpaccio

Carefully pound the slices of meat in batches between a cut-open plastic bag. Mix the apple slices with the lemon juice, plate up alternately with the meat.

Dressing

Combine the lemon juice and oil, season. Drizzle half over the meat, mix the remainder of the dressing with the herbs and spread on top of the meat together with the Sbrinz cheese. Sprinkle with a little fleur de sel.

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