🍽️ Tender Beef Carpaccio – the smart version

Name: Tender Beef Carpaccio – the smart version
Total time: 30 min
Yield: 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

245 kcal · 30 min · 4 servings

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

Nutrition per serving

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