Carpaccio of Waldviertel Beef with Buttermilk and Hemp Oil

For the Waldviertel Beef Carpaccio, trim the beef tenderloin, cut into slices about 5 mm thick and pound between two sheets of plastic wrap with a meat tenderizer until paper thin. Boil the quail eggs in water for 3 minutes, quench immediately and then peel. Boil the sugar snap peas in the water for about 1 minute as well and quench immediately. Spread two spoonfuls of buttermilk on each plate and place the carpaccio on top.

Coat the carpaccio evenly with hemp oil and season with salt and pepper. Make a small bouquet from the lettuce leaves and place on the carpaccio. Cut the quail eggs in half and slice the sugar snap peas lengthwise on one side and unfold. Arrange both on or around the salad bouquet.

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