Beef Carpaccio
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
246
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 22.13 g | (23 %) | ||
| Fat | 17.15 g | (15 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0.75 mg | (94 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 0.17 mg | (1 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 8.38 mg | (70 %) | ||
| Vitamin B₆ | 0.42 mg | (30 %) | ||
| Folate | 5.25 μg | (2 %) | ||
| Pantothenic acid | 0.37 mg | (6 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 2.22 μg | (74 %) | ||
| Vitamin C | 2.66 mg | (3 %) | ||
| Potassium | 260.89 mg | (7 %) | ||
| Calcium | 10.5 mg | (1 %) | ||
| Magnesium | 15.75 mg | (5 %) | ||
| Iron | 2.23 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 5.14 mg | (64 %) | ||
| Saturated fatty acids | 3.93 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 66.75 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Beef fillet (trimmed)
- 3 Tbsps olive oil
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
Preparation steps
1.
Wrap the beef in plastic wrap, then in aluminum foil, and seal well. Place the beef in the freezer for 30 minutes. Unwrap the beef, and thinly slice with a very sharp knife or with a slicer.
2.
Cut the beef into slices just under 1 cm (approximately 1/2 inch) in width. Place the slices in between two pieces of oiled plastic wrap, then pound until very thin.
3.
Mix the olive oil with the lemon juice. Brush the plates with the lemon oil. Arrange the beef on plates, so that they overlap slightly. Brush with the remaining lemon oil, and season to taste with salt and pepper.
4.
Garnish with the shaved parmesan cheese and basil, and serve.
