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🍽️ Thinly Sliced Beef Carpaccio with Mushrooms and Arugula

193 kcal · 30 min · 4 servings

Thinly Sliced Beef Carpaccio with Mushrooms and Arugula Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Tightly wrap the beef tenderloin in plastic wrap.
  2. 2. Place the wrapped meat in the freezer compartment for 20 minutes.
  3. 3. Thoroughly wash the arugula under running water.
  4. 4. Spin the washed arugula dry in a salad spinner.
  5. 5. Squeeze the juice of one lemon.
  6. 6. Stir the lemon juice with a pinch of salt.
  7. 7. Add oil to the lemon mixture and stir until the liquids emulsify.
  8. 8. Clean the mushrooms of dirt and remove the stems.
  9. 9. Slice the mushrooms very thinly.
  10. 10. Mix the mushroom slices with the prepared lemon-oil marinade.
  11. 11. Season the marinated mushrooms with freshly ground pepper.
  12. 12. Take the beef tenderloin out of the freezer after 20 minutes.
  13. 13. Slice the slightly frozen tenderloin into paper-thin slices using a sharp knife.
  14. 14. Place one slice of meat between two sheets of plastic wrap.
  15. 15. Gently pound the meat flat using the flat side of a meat mallet.
  16. 16. Take four plates out of the refrigerator so they are well chilled.
  17. 17. Arrange the pounded meat slices on the chilled plates.
  18. 18. Distribute the marinated mushrooms evenly over the beef.
  19. 19. Place the dry arugula on top of the carpaccio.
  20. 20. Season the entire dish finally with a little pepper.
  21. 21. Finely grate the Manchego cheese over the carpaccio.
  22. 22. Garnish the dish with lemon wedges if desired.

Nutrition per serving