An unusual combination but I promise you'll find it a delight

Ingredients

• 150g-200g well trimmed beef fillet
• 6 shrimps or prawns without heads, still in their shells.
• Salad mixture: your selection of different types of lettuce
• 4 medium-sized white mushrooms
• 8 cherry tomatoes
• 20g of roasted pine nuts
• Some white balsamic vinegar
• 1 fresh twig of thyme
• 2 fresh cloves of garlic
• 1 chilli
• 1 spoon of Meaux mustard
• Cold-pressed olive oil.
• Herbs.

Preparation

1. Wrap the beef fillet in cling wrap and place in the freezer for 20-25 minutes.
2. Wash shrimps and cut them into half, removing the inedible insides and cover with pepper.
3. Create vinaigrette by mixing salt, pepper, some sugar, balsamic vinegar, garlic, mustard and olive oil.
4. Wash the salad and break the lettuce leaves into even sizes and mix well.
5. Cut the cherry tomatoes in half and marinade in the vinaigrette.
6. Brush the mushrooms clean.
7. Cut the lightly frozen beef fillet into ultra thin slices and decorate the plate completely.
8. Cover with sea salt and freshly-ground black pepper. Using a brush, cover the beef with some olive oil.
9. Mix the salad in the vinaigrette and place a nice portion in the middle of the plate, on top of the beef slices.
10. Garnish with the cherry tomatoes, mushroom slices and pine nuts.
11. Fry the garlic cloves in some olive oil with the Thyme and chopped chilli.
12. Add the prawns or shrimps and fry for 1-2 mins. on each side.
13. Remove the pan from the heat and continue to cook for 1-2 mins.

Serving suggestion

Place the prawns/shrimps next to the salad on the dish and serve with some garlic bread.