- Oudendijk Millennium
- 200 g tender beef fillet
- 200 g mixed salad leaves: rucola, lamb’s lettuce, chicory, chervil, curly lettuce...
- 5 cl olive oil
- Balsamic vinegar
Slice the meat very finely. Arrange the meat on a plate in the form of a fan. Season with pepper and salt and sprinkle with a little olive oil and balsamic vinegar.
Add some lettuce and some flakes of Oudendijk Millennium sprinkled over the carpaccio.