Carpaccio Made with Beef Fillet, Lettuce Leaves and Pumpkin Seed Oil

Ingredients: 320g beef (or veal) fillet, 100g pumpkin seed oil, 50g lettuce leaves, fresh parmesan, apple vinegar, 8 cocktail tomatoes, a bunch of fresh parsley.

Directions: Put the beef fillet into freezer for a while, then cut it into thin slices, and put it rose-shaped on the cooled plate. Spread pumpkin seed oil on beef slices, grate some parmesan over them, and cover with lettuce leaves. Add some apple vinegar or balsam, and garnish with finely chopped parsley and cocktail tomatoes cut into four parts.