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🍽️ Tender Beef Fillet Slices with Arugula, Cheese, and Nuts

533 kcal · 15 min · 4 servings

Ingredients

• 400 g beef fillet(s) (or roast beef, sliced paper-thin)
• 1 packet arugula
• 1 piece Italian hard cheese (such as Parmesan or Grana Padano) (freshly shaved)
• 2 lemon(s), juice from
• 100 g pine nuts
• Balsamic vinegar
• Olive oil (extra virgin)
• Pepper, black (from the mill)
• Sea salt
• baguette(s)

Instructions

1. 1. Take four plates.
2. 2. Drizzle balsamic vinegar onto each plate.
3. 3. Spread the vinegar evenly over the entire surface with a brush.
4. 4. Put the pine nuts into a dry pan.
5. 5. Toast the nuts briefly over medium heat.
6. 6. Remove the pan from the heat and set the toasted nuts aside.
7. 7. Wash the arugula under running water.
8. 8. Dry the greens carefully.
9. 9. Place the paper-thin slices of beef fillet onto the prepared plates.
10. 10. Distribute the arugula evenly over the meat.
11. 11. Sprinkle the toasted pine nuts over the top.
12. 12. Shave the Grana Padano cheese into fine flakes using a grater or a peeler.
13. 13. Sprinkle the cheese flakes over the carpaccio.
14. 14. Season the dish with a pinch of salt.
15. 15. Add some freshly squeezed lemon juice.
16. 16. Pepper the carpaccio to taste.
17. 17. Drizzle olive oil over everything.
18. 18. Optionally add a small splash of balsamic vinegar.
19. 19. Serve the carpaccio immediately.
20. 20. Serve fresh baguette on the side.

Nutrition per serving

• kcal: 533
• Protein: 31 g · Fett/Fat: 42 g · Carbs: 19 g