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🍽️ Paper-thin Beef Carpaccio with Mushrooms and Parmesan

240 kcal · 30 min · 4 servings

Ingredients

• 150 g beef tenderloin
• 70 ml olive oil
• 100 g small button mushrooms
• 50 g Parmesan (in a block)
• 2 sprigs fresh basil
• salt
• pepper (from a mill)

Instructions

1. 1. Wrap the beef tenderloin tightly in plastic wrap.
2. 2. Place the meat in the freezer for 50 minutes.
3. 3. Slice the slightly frozen tenderloin into paper-thin slices using a sharp knife.
4. 4. Lightly brush the meat slices with olive oil.
5. 5. Place the slices between two layers of plastic wrap.
6. 6. Roll the slices even thinner using a rolling pin.
7. 7. Arrange the meat slices on the plates.
8. 8. Season the meat with the remaining olive oil, salt, and pepper.
9. 9. Clean the mushrooms and slice them thinly.
10. 10. Garnish the carpaccio with the mushroom slices and fresh basil leaves.
11. 11. Shave the Parmesan over the dish just before serving.

Nutrition per serving

• kcal: 240
• Protein: 13 g · Fett/Fat: 21 g · Carbs: 0 g