🍽️ Beef Carpaccio with Capers and Parmesan

Name: Beef Carpaccio with Capers and Parmesan
Total time: 30 min
Yield: 4 servings
Ingredients: 6 tbsp vinegar; 8 g hot mustard (1 tsp); 8 g honey (1 tsp); 80 ml olive oil; salt; pepper; 600 g beef tenderloin; 1 tsp black peppercorns; 30 g parmesan (1 piece); 30 g capers (2 tbsp; jar); 40 g lamb's lettuce (1 handful); 40 g arugula (0 bunch)

270 kcal · 30 min · 4 servings

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Ingredients

6 tbsp vinegar
8 g hot mustard (1 tsp)
8 g honey (1 tsp)
80 ml olive oil
salt
pepper
600 g beef tenderloin
1 tsp black peppercorns
30 g parmesan (1 piece)
30 g capers (2 tbsp; jar)
40 g lamb's lettuce (1 handful)
40 g arugula (0 bunch)

Instructions

1. Whisk the vinegar with the mustard and the honey. Add the olive oil while stirring constantly. Finally, season the dressing with salt and pepper.
2. Rinse the beef fillet under cold water and pat it dry. Slice the meat into very thin pieces using a sharp knife. Place the slices between two sheets of foil and press them gently flat. Arrange the meat slices on six plates.
3. Coarsely crush the peppercorns. Grate the Parmesan into fine shavings. Distribute the capers, the ground pepper, and the Parmesan evenly over the meat.
4. Wash the salads, remove the tough stems, and dry them in a salad spinner. Place the salad on the plates. Serve the vinaigrette in a separate bowl alongside.

Nutrition per serving

kcal: 270
Protein: 23 g · Fett/Fat: 19 g · Carbs: 1 g