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🍽️ Crunchy toasts with raw beef carpaccio, avocado and walnuts

474 kcal · 30 min · 4 servings

Ingredients

• 225 g beef tenderloin (trimmed)
• 4 slices country bread
• 4 tbsp olive oil
• 1 clove garlic (peeled)
• 1 handful arugula
• 1 avocado
• 2 tbsp walnuts (chopped)
• 40 g Parmesan (freshly grated)
• 1 tbsp walnut oil
• 3 tbsp lemon juice
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the beef fillet under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Wrap the fillet tightly in cling film.
4. 4. Place the meat in the freezer for about one hour to firm it up.
5. 5. Drizzle two tablespoons of olive oil over the bread slices.
6. 6. Toast the slices under the grill until golden brown on both sides.
7. 7. Cut a garlic clove in half lengthwise.
8. 8. Rub the toasted bread slices with the cut surfaces of the garlic.
9. 9. Wash the arugula under cold water.
10. 10. Shake the greens dry.
11. 11. Spread half of the arugula leaves onto the toasts.
12. 12. Peel the avocado.
13. 13. Cut the avocado in half lengthwise.
14. 14. Remove the pit from the avocado.
15. 15. Slice the flesh into thin strips.
16. 16. Place the avocado pieces on the arugula.
17. 17. Slice the pre-chilled beef fillet into paper-thin slices.
18. 18. Gently pound thick meat slices flat with a meat mallet.
19. 19. Arrange the meat slices on the prepared bread.
20. 20. Sprinkle the toasts with the remaining arugula.
21. 21. Add the walnuts on top.
22. 22. Grate Parmesan cheese over the top.
23. 23. Whisk the remaining olive oil with walnut oil and lemon juice in a small bowl.
24. 24. Drizzle the toasts with the oil-lemon mixture.
25. 25. Pepper the toasts generously.
26. 26. Salt the dish lightly.
27. 27. Serve the toasts immediately.

Nutrition per serving

• kcal: 474
• Protein: 21 g · Fett/Fat: 32 g · Carbs: 26 g