Beef Carpaccio with Stuffed Zucchini Flowers

Have fun preparing this mushroom dish!

1. parsley tarragon and thyme leaves chop finely, chives cut into fine rolls. Slice the beef tenderloin lengthwise to make a large flat work surface. Salt, season with pepper and sprinkle the kitchen herbs on top. Roll the meat like a roulade and wrap tightly in plastic wrap, then in aluminum foil. Place in the freezer for 4-5 hours.

For the stuffed zucchini flowers, use tweezers to loosen and remove the stigma. Detach the stems from the shiitake mushrooms and sauté just the heads briefly in olive oil on both sides. Drain on kitchen roll. Place mushrooms together on plastic wrap, place a second layer of plastic wrap on top and carefully plate. Spread 6 mushrooms on top of each other to form a small web. Repeat this 3 times. Spread the cress evenly in the middle of the 4 mushroom strips. Roll the mushroom strips from the narrow side into a roulade and press together well. Insert 1 roulade into the zucchini blues. On top, using your fingertips, twist the zucchini blossom together at the top so that the blossoms are tightly closed.

For the batter, mix cornflour, flour, egg yolks, 300 ml ice-cold water and ice-cold wine with a whisk until smooth, season with salt and season with pepper. Turn the zucchini flowers in flour to the other side.

For the marinade, mix the juice of one lemon with olive oil and truffle oil.

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