Beef Carpaccio with Berries
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(0 votes)
Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 31 min.
Ready in
Calories:
412
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 412 kcal | (20 %) | ||
| Protein | 41.13 g | (42 %) | ||
| Fat | 25.9 g | (22 %) | ||
| Carbohydrates | 5.29 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.94 g | (3 %) |
more nutritional values
| Vitamin A | 33.28 mg | (4,160 %) | ||
| Vitamin D | 0.17 μg | (1 %) | ||
| Vitamin E | 0.15 mg | (1 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.61 mg | (55 %) | ||
| Niacin | 13.86 mg | (116 %) | ||
| Vitamin B₆ | 0.66 mg | (47 %) | ||
| Folate | 23.61 μg | (8 %) | ||
| Pantothenic acid | 0.09 mg | (2 %) | ||
| Biotin | 0.54 μg | (1 %) | ||
| Vitamin B₁₂ | 4.49 μg | (150 %) | ||
| Vitamin C | 24.44 mg | (26 %) | ||
| Potassium | 607.28 mg | (15 %) | ||
| Calcium | 116.09 mg | (12 %) | ||
| Magnesium | 45.95 mg | (15 %) | ||
| Iron | 5.13 mg | (34 %) | ||
| Iodine | 3.45 μg | (2 %) | ||
| Zinc | 14.58 mg | (182 %) | ||
| Saturated fatty acids | 6.44 g | |||
| Cholesterol | 110.88 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4
Steak fillets (each about 140 grams)
- 1
- 1 tablespoon
chopped fresh Parsley
- 4 tablespoons
- 150 grams
- 1
- 1 handful
- 3 sprigs
- 2 tablespoons
- 30 grams
shaved Parmesan
Preparation steps
1.
Rinse the steaks and pat dry. Peel, chop and mince the garlic finely with a pinch of salt. Stir in 2 tablespoons of oil and the parsley. Sprinkle on the steaks and season with salt and pepper. Sear briefly in a non-stick skillet and remove from the pan.
2.
Rinse, trim and quarter the strawberries. Rinse, trim and cut the scallion into thin strips. Rinse the watercress and drain. Rinse the chervil, drain and pluck the leaves.
3.
Cut the steaks into thin slices and place on dinner plates. Top with the strawberries, scallion strips, watercress and chervil and drizzle with the remaining oil. Drizzle with balsamic vinegar just before serving and sprinkle with the Parmesan and season with salt and pepper.
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