Beef Carpaccio with Mushrooms

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Average: 5 (1 vote)
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Beef Carpaccio with Mushrooms

Beef Carpaccio with Mushrooms - Noble appetizer for special occasions.

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Health Score:
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
191
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie191 kcal(9 %)
Protein21 g(21 %)
Fat11 g(9 %)
Carbohydrates1 g(1 %)
Sugar added0 g(0 %)
Roughage1.1 g(4 %)
Vitamin A0 mg(0 %)
Vitamin D1 μg(5 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin9.8 mg(82 %)
Vitamin B₆0.4 mg(29 %)
Folate24 μg(8 %)
Pantothenic acid1.9 mg(32 %)
Biotin11.5 μg(26 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C13 mg(14 %)
Potassium503 mg(13 %)
Calcium142 mg(14 %)
Magnesium34 mg(11 %)
Iron2.5 mg(17 %)
Iodine17 μg(9 %)
Zinc4.2 mg(53 %)
Saturated fatty acids4.2 g
Uric acid115 mg
Cholesterol47 mg

Ingredients

for
4
Ingredients
300 grams Beef fillet
1 handful Arugula
1 lemon
1 pinch Sea salt
2 tablespoons olive oil
200 grams button Mushroom
peppers
1 piece Parmesan (40 g)
How healthy are the main ingredients?
ArugulaParmesanolive oillemon

Preparation steps

1.

Wrap the beef in plastic wrap and place in the freezer for 20 minutes.

2.

Rinse and dry the arugula.

3.

For the marinade, squeeze 1 lemon and mix the juice with the salt. Gradually incorporate the oil.

4.

Clean the mushrooms and thinly slice. Mix with the marinade and season with pepper.

5.

Remove the beef from the freezer. Slice thinly using a sharp knife. Place the slices between the plastic wrap and flatten gently with the smooth side of a meat mallet. Divide onto 4 chilled plates.

6.

Divide the mushrooms and arugula on top of the carpacio, and season with pepper. Shave the parmesan over the top and garnish with the remaining lemon.