← All recipes

🍽️ Crispy Toast with Thinly Sliced Beef Carpaccio, Arugula, Avocado, and Parmesan

478 kcal · 30 min · 4 servings

Ingredients

• 220 g beef tenderloin (trimmed)
• 4 slices rye bread (or focaccia, ciabatta)
• 4 tbsp olive oil
• 1 clove garlic
• 1 bunch arugula
• 1 avocado
• 40 g Parmesan (thinly shaved)
• 2 tbsp walnuts (chopped)
• salt
• pepper (from the mill)
• 1 tbsp walnut oil
• 1 lemon (juice)

Instructions

1. 1. Wrap the piece of meat in plastic wrap.
2. 2. Place the wrapped meat in the freezer for about one hour.
3. 3. Take the meat out of the freezer.
4. 4. Slice the slightly frozen meat into paper-thin slices.
5. 5. Peel the garlic clove and cut it in half.
6. 6. Rub the cut side of the garlic onto one side of the bread slices.
7. 7. Brush the other side of the bread slices with two tablespoons of olive oil.
8. 8. Toast the bread slices on the grill or in a grill pan until golden brown.
9. 9. Wash the arugula under cold water.
10. 10. Shake the arugula dry.
11. 11. Place the arugula on the toasted bread slices.
12. 12. Peel the avocado and cut it in half lengthwise.
13. 13. Remove the pit of the avocado.
14. 14. Cut the avocado flesh into wedges.
15. 15. Distribute the avocado wedges over the arugula.
16. 16. Place the thin slices of meat (carpaccio) on top of the avocado.
17. 17. Sprinkle grated Parmesan over the carpaccio.
18. 18. Sprinkle nuts over the carpaccio.
19. 19. Mix the remaining olive oil with walnut oil and lemon juice.
20. 20. Drizzle the oil mixture over the topped breads.
21. 21. Serve the breads immediately.

Nutrition per serving

• kcal: 478
• Protein: 21 g · Fett/Fat: 32 g · Carbs: 27 g