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🍽️ Tender Beef Carpaccio with Mushrooms and Arugula

245 kcal · 30 min · 4 servings

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

Ingredients

Instructions

  1. 1. Brush four plates thinly with oil and season them lightly with salt and pepper.
  2. 2. Slice the beef fillet into 16 slices of as even thickness as possible.
  3. 3. Place one slice of meat between two layers of cling film or in a cut-open freezer bag.
  4. 4. Pound the slice flat with a meat mallet until it is thin.
  5. 5. Repeat this process for all the meat slices.
  6. 6. Arrange four of the flat carpaccio slices on the prepared plates.
  7. 7. Clean the mushrooms and remove any adhering dirt with a brush or kitchen paper.
  8. 8. Slice the mushrooms into very thin slices.
  9. 9. Squeeze the lemon to extract the juice.
  10. 10. Mix the mushrooms with the remaining oil, one to two tablespoons of lemon juice, salt, and pepper.
  11. 11. Chop the olives coarsely.
  12. 12. Wash the arugula and spin it dry.
  13. 13. Toss the arugula and olives into the marinated mushrooms.
  14. 14. Distribute the mushroom mixture evenly over the beef slices.
  15. 15. Grate Parmesan over the carpaccio.
  16. 16. Season the dish finally with a little salt and pepper and serve.

Nutrition per serving