Preparations:

• Cut the fillet of beef into thin slices with a sharp knife and arrange on a plate. 
• Carefully wrap the plated fillet of beef slices in foil and keep cold until serving.
• Slice the mushrooms and cherry tomatoes and put them to the side. 
• Make the salad dressing in a separate bowl: Place the balsamic vinegar in a bowl, season with salt and pepper and slowly stir in the olive oil with a whisk. Add 1/2 teaspoon Dijon mustard and whisk again.
• Remove the prepared fillet of beef from the foil and arrange on the plates. 
• Season the carpaccio with salt and pepper, drizzle with a little olive oil and lemon juice.
• Combine the lettuce, tomatoes and mushrooms together and mix with the salad dressing. Once the salad is coated well, arrange it in the middle of the carpaccio.