Beef Carpaccio with Mustard Cashew Sauce
Beef carpaccio with mustard cashew sauce - Not only a highlight in advance
Healthy, because
Even smarter
Nutritional values
The trace element iron fulfills a key function in oxygen transport, for example in supplying the muscles. From Beef the body can utilize it particularly well. Cashews Cashews are great food for the soul, because their tryptophan strengthens the nervous system and combats low moods.
Instead of cashews, you can sprinkle the beef carpaccio with mustard-cashew sauce with Parmesan shavings for variety. You can replace the arugula, for example, with aromatic herbs such as basil or another spicy type of lettuce.
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 554 mg | (14 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 5 ozs Cashews
- ½ bunch Arugula
- 1 garlic clove
- 14 ozs Beef fillet (from the centerpiece)
- 1 Tbsp olive oil
- salt
- peppers
- 1 Tbsp Dijon mustard
Kitchen utensils
Preparation steps
Place 3.5 ounces of cashews in a blender, cover with water and let soak for 30 minutes. Meanwhile, wash arugula and shake dry. Roughly chop the remaining cashews. Peel garlic. Remove fat and tendons from beef fillet and cut into slices as thin as possible. Pat fillet slices between plastic wrap with a small pan or meat mallet until wafer-thin.
Spread a thin layer of olive oil on 4 plates and sprinkle with salt and pepper. Arrange the slices of fillet of beef on them, slightly overlapping.
Add mustard and garlic to cashews, salt, pepper, and blend on high speed for 1 minute to make a thick sauce.
Drizzle carpaccio with sauce, serve with arugula and remaining seeds.
