🍽️ Paper-thin Beef with Diced Pumpkin

Name: Paper-thin Beef with Diced Pumpkin
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g beef fillet (kitchen-ready); 125 g salad mix (e.g. arugula, baby chard, beetroot leaves); 4 tbsp lemon juice; salt; white pepper (from the mill); 1 tsp liquid honey; 1 tsp medium-hot mustard; 4 tbsp olive oil; 4 tbsp pumpkin seeds; 500 g Hokkaido pumpkin; 1 tbsp clarified butter; 1 tsp ground cinnamon; 1 pinch ground cardamom

401 kcal · 30 min · 4 servings

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Ingredients

500 g beef fillet (kitchen-ready)
125 g salad mix (e.g. arugula, baby chard, beetroot leaves)
4 tbsp lemon juice
salt
white pepper (from the mill)
1 tsp liquid honey
1 tsp medium-hot mustard
4 tbsp olive oil
4 tbsp pumpkin seeds
500 g Hokkaido pumpkin
1 tbsp clarified butter
1 tsp ground cinnamon
1 pinch ground cardamom

Instructions

1. Rinse the beef fillet under running water.
2. Pat the meat completely dry with a kitchen towel.
3. Remove visible sinews from the meat.
4. Place the fillet in a piece of cling film.
5. Twist the ends of the film tightly, similar to a candy wrapper.
6. Wrap the meat package additionally in aluminum foil.
7. Place the package in the freezer compartment for 3 hours.
8. Remove coarse stems from the salad.
9. Rinse the salad under running water.
10. Spin the salad dry or pat it off.
11. Whisk the lemon juice with salt, pepper, honey, and mustard in a bowl.
12. Whisk the olive oil into the spice mixture.
13. Put the pumpkin seeds into a non-stick pan.
14. Toast the seeds without fat, turning them constantly.
15. Rinse the pumpkin under running water.
16. Remove the skin, seeds, and fibers from the pumpkin.
17. Cut the pumpkin flesh into cubes of 1 to 2 centimeters in size.
18. Heat the ghee in a pan.
19. Fry the pumpkin cubes in the hot fat.
20. Season the pumpkin with salt, pepper, cinnamon, and cardamom.
21. Fry the pumpkin, turning occasionally, until it is soft.
22. Remove the frozen fillet from the foil.
23. Slice the meat into paper-thin slices using a slicer or a very sharp knife.
24. Arrange the meat slices portion-wise on plates.
25. Marinate the salad with half of the dressing.
26. Place the salad in the center on the carpaccio.
27. Distribute the fried pumpkin on the salad.
28. Drizzle the dish with the remaining dressing.
29. Sprinkle the roasted pumpkin seeds over the carpaccio.
30. Serve the dish immediately.

Nutrition per serving

kcal: 401
Protein: 34 g · Fett/Fat: 26 g · Carbs: 8 g