Beef Carpaccio

Beef tenderloin, arugula, cheese, and capers. Youll be left with just an empty plate…

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 600 g Meat, beef, lungs

  • 20 g Cheese, Parmesan, hard

  • 10 pieces Carp, soaked

  • 100 g Arugula

  • 1 piece Lemon, fresh, without shell

  • 0.5 dl Oil, olive

Steps

  1. Clean a piece of beef tenderloin, wash it, and dry it thoroughly. Wrap it tightly in transparent food wrap and freeze it in the freezer.

  2. Unwrap the frozen meat and slice it thinly. Arrange the slices on a plate, cover with transparent food wrap, and let it sit at room temperature to thaw. Once thawed, pat the meat dry with a paper towel and arrange it on a larger serving plate or platter. Drizzle the meat with olive oil.

  3. Clean the arugula, wash it, and dry it. Grate some Parmesan cheese and sprinkle it over the meat slices. Add capers and spread the arugula in the center. Squeeze a lemon and drizzle the juice over the arugula and meat. Serve the carpaccio immediately.

Nutrition Information (Per 100g)

  • Calories: 99.06 kcal
  • Fat: 2.66 g
    • Saturated Fat: 0.47 g
  • Carbohydrates: 0 g
    • Sugars: 0 g
  • Protein: 16.09 g
  • Fiber: 0 g

Advice

The biggest challenge in preparing this dish will be slicing the meat. You can use a meat slicer or a very sharp knife. If you are very skilled at slicing meat thinly, you dont need to freeze it beforehand. Carpaccio can also be seasoned with pepper.