Carpaccio roast beef

Brush 4 plates with the balsamico vinegar and divide the slices roastbeef like roof tiles. Sprinkle with some pepper and salt.

Cut the shallot in thin slices and brown in some butter. Drain on kitchen paper.

Roast the pine nuts in a dry pan.

Drain the mixed mushrooms and stir-fry, add little salt.

Crumble the shallots over the roast beef, divide the mushrooms over and sprinkle with pine nuts and Parmesan cheese .

(variation: garnish with small curls duck liver.)