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Appetizer
Carpaccio di Manzo
Prep time
30 min
Portions
1
Difficulty
Easy
414
kcal
Nutrition · Per portion
Carbs
3.6 g
Protein
30.8 g
Fat
31.3 g
Ingredients
For 1 portion
- Beef tenderloin 100 g very freshas needed
- Parmesan 20 g in pieceOr: Grana Padanoas needed
- ArugulaOr: Baby spinach25 g
- Olive oil1,3 tbsp
- Lime juiceOr: Lemon juice½ tbsp
- Iodized salt 0.25 tsp coarseas needed
- Pepper 0.25 tsp coarseas needed
- Capers½ tbsp
- Pine nutsOr: Almonds½ tbsp
Method
Step by step
- 1
Partially freeze beef tenderloin 30 minutes for easier slicing.
- 2
Slice paper-thin with a very sharp knife.
- 3
Place slices between plastic film and gently flatten with a meat mallet.
- 4
Arrange fan-shaped on pre-chilled plates.
- 5
Whisk olive oil with lemon juice, salt and pepper.
- 6
Drizzle dressing over the carpaccio.
- 7
Toast pine nuts golden in a dry pan.
- 8
Top with arugula, parmesan shavings, capers and pine nuts.
- 9
Serve immediately.
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