Beef Carpaccio with Artichokes, Arugula, Parmesan and Truffle
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 3 h. 35 min.
Ready in
Calories:
369
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 105.5 μg | (176 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 884 mg | (22 %) | ||
| Calcium | 317 mg | (32 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 220 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Beef fillet
- 2 bunches Arugula
- 1 can Artichoke bottoms (about 425 ml)
- 4 Tbsps olive oil
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 10 grams black Truffle
- 75 grams Parmesan (piece)
Preparation steps
1.
Rinse the beef and pat dry. Trim the beef, then wrap in plastic wrap tightly seal. Wrap the beef with aluminum foil and seal tightly. Place the beef in the freezer for 3 hours. Rinse and trim the arugula, then pat dry. Drain the artichokes and cut into slices. Mix the the oil and lemon juice, then season with salt and pepper.
2.
Remove the beef from the freezer, then remove it from the aluminum foil and plastic wrap. Thinly slice the beef on a slicer. Arrange the slices on a plate. Mix the arugula with the artichokes. Place the arugula mixture on the center of the plate, then drizzle the plate with the vinaigrette. Sprinkle the plate with freshly sliced truffles and freshly grated parmesan cheese, and serve.
