Beef Carpaccio with Parmesan and Truffle Cream
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 6 h. 35 min.
Ready in
Calories:
385
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 463 mg | (12 %) | ||
| Calcium | 329 mg | (33 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 97 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 350 grams Beef fillet
- 50 grams black Truffle
- 150 grams Crème fraiche
- salt
- freshly ground peppers
- ½ lemon (juice)
- Extra-virgin olive oil
- 100 grams shaved Parmesan
Preparation steps
1.
Wrap the meat in plastic wrap and freeze until firm but not frozen, about 10 minutes.
2.
Very finely chop the truffles and mix with the creme fraiche. Stir in the lemon juice, season with salt and pepper. Spoon the cream onto 4 dishes and spread very thin.
With a sharp knife, very thinly slice the meat and arrange decoratively on the cream. Season with salt and pepper. Cover the dish with plastic wrap and refrigerate the carpaccio 6 hours before serving.
3.
Rinse and clean the arugula and pat dry. Remove the plastic wrap, sprinkle each serving of carpaccio with 1-2 tablespoons of olive oil and sprinkle with shaved Parmesan. Serve garnished with arugula.
