← All recipes

🍽️ Paper-thin Beef Carpaccio with Fresh Orange Dressing

240 kcal · 30 min · 4 servings

Ingredients

• 400 g beef tenderloin
• 1 organic orange (juice and zest)
• 3 tbsp white wine vinegar
• salt
• pepper from the mill
• 4 tbsp olive oil
• 1 onion
• 1 garlic clove
• 1 red chili pepper
• 1 bunch basil
• sea salt (from the mill)

Instructions

1. 1. Place the beef tenderloin in the freezer compartment for 30 minutes.
2. 2. Slice the slightly frozen meat into paper-thin pieces using a sharp knife.
3. 3. Place the meat slices between two sheets of cling film and gently press them flat.
4. 4. Arrange the meat slices on four large plates.
5. 5. Peel the onion and slice it into rings.
6. 6. Peel the garlic and slice it into thin pieces.
7. 7. Wash the chili and remove the seeds.
8. 8. Cut the chili into very fine strips.
9. 9. Whisk white wine vinegar, orange juice, salt, pepper, and olive oil into a creamy marinade.
10. 10. Pour the marinade over the meat.
11. 11. Wash the basil and shake it dry.
12. 12. Cut the basil into fine strips.
13. 13. Grate the orange peel (zest).
14. 14. Sprinkle the basil strips and orange zest evenly over the meat.
15. 15. Season everything with a little sea salt.
16. 16. Serve the carpaccio with baguette and a dry white wine.

Nutrition per serving

• kcal: 240
• Protein: 22 g · Fett/Fat: 14 g · Carbs: 5 g