Beef Carpaccio with Mushrooms
(1 vote)
(1 vote)
Beef Carpaccio with Mushrooms - Noble appetizer for special occasions.
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
193
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 34.8 μg | (58 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 528 mg | (13 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Beef fillet
- 1 handful Arugula
- 1 lemon
- 1 pinch Sea salt
- 2 Tbsps olive oil
- 200 grams button Mushroom
- peppers
- 1 pc Parmesan (40 g)
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.
