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🍽️ Tender Beef Carpaccio with Parmesan

245 kcal · 30 min · 4 servings

Ingredients

• 3 tbsp olive oil
• sea salt
• pepper
• 400 g beef tenderloin (from the center)
• 100 g mushrooms
• 0.5 lemon
• 30 g green olives (pitted)
• 40 g arugula (0.5 bunch)
• 35 g Parmesan

Instructions

1. 1. Brush four plates thinly with oil and sprinkle lightly with salt and pepper.
2. 2. Slice the beef fillet into 16 pieces of roughly equal thickness (ask your butcher to help).
3. 3. Place each slice individually between two layers of cling film or in a cut-open freezer bag.
4. 4. Pound the slices flat until they are thin.
5. 5. Arrange four of these meat slices on each of the prepared plates.
6. 6. Clean the mushrooms and wipe off any dirt with a brush or kitchen paper.
7. 7. Slice or shave the mushrooms into very thin pieces.
8. 8. Squeeze the lemon.
9. 9. Mix the mushrooms with the remaining oil, 1 to 2 tablespoons of lemon juice, salt, and pepper.
10. 10. Chop the olives roughly.
11. 11. Wash the arugula, dry it well, and mix it with the mushrooms and olives.
12. 12. Spread the salad mixture over the meat slices.
13. 13. Shave Parmesan over the carpaccio and serve with a final pinch of salt and pepper.

Nutrition per serving

• kcal: 245
• Protein: 24 g · Fett/Fat: 15 g · Carbs: 1 g