← All recipes

🍽️ Tender Beef Carpaccio with Sweet and Sour Balsamic Dip

675 kcal · 30 min · 4 servings

Ingredients

• 0.5 red chili pepper
• 4 tbsp olive oil
• 60 ml balsamic vinegar
• 40 g sugar
• salt
• pepper
• 400 g beef tenderloin (from the center cut)
• 2 handfuls arugula
• 1 garlic clove
• 4 slices baguette
• 8 cherry tomatoes
• 4 small mozzarella balls
• 150 g oyster mushrooms
• 20 g freshly grated parmesan

Instructions

1. 1. Remove the stems and the inside of the chili.
2. 2. Dice the chili into small cubes.
3. 3. Heat one teaspoon of oil in a pan.
4. 4. Sauté the chili cubes in the hot oil.
5. 5. Deglaze the chili with vinegar.
6. 6. Stir the sugar into the sauce.
7. 7. Let the sauce simmer gently for about 10 minutes.
8. 8. Season the sauce with salt and pepper.
9. 9. Let the sauce cool down completely.
10. 10. Rinse the meat briefly under running water.
11. 11. Pat the meat dry with a kitchen towel.
12. 12. Wrap the meat tightly in plastic wrap.
13. 13. Wrap the foil package additionally in aluminum foil.
14. 14. Twist the ends of the foil securely to prevent air from entering.
15. 15. Place the package in the freezer for about 30 minutes.
16. 16. Wash the arugula under cold water.
17. 17. Spin the arugula dry.
18. 18. Preheat the oven to 200 degrees Celsius using top and bottom heat.
19. 19. Halve the garlic cloves.
20. 20. Rub the breads with the garlic halves.
21. 21. Wash the tomatoes.
22. 22. Set four tomatoes aside.
23. 23. Mash one tomato onto each baguette.
24. 24. Drizzle the baguettes with about one tablespoon of olive oil.
25. 25. Roast the baguettes in the oven for 5 to 7 minutes.
26. 26. Clean the oyster mushrooms.
27. 27. Fry the mushrooms in the remaining oil over high heat.
28. 28. Fry the mushrooms for about 2 minutes on one side.
29. 29. Fry the mushrooms for about 2 minutes on the other side.
30. 30. Unwrap the fillet.
31. 31. Slice the fillet into very thin pieces.
32. 32. Arrange the meat slices on the plates.
33. 33. Drizzle the cooled balsamic sauce over the meat.
34. 34. Place the fried mushrooms on the meat.
35. 35. Place the arugula on the meat.
36. 36. Skewer one tomato onto a wooden skewer.
37. 37. Skewer one small mushroom onto the same skewer.
38. 38. Skewer one mozzarella ball onto the same skewer.
39. 39. Repeat this for a total of four skewers.
40. 40. Insert the skewers into the still warm baguettes.
41. 41. Place the baguettes on the plates.
42. 42. Sprinkle everything with grated Parmesan cheese.

Nutrition per serving

• kcal: 675
• Protein: 48 g · Fett/Fat: 42 g · Carbs: 26 g