Beef Carpaccio with Sundried Tomatoes, Cranberries and Arugula

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Beef Carpaccio with Sundried Tomatoes, Cranberries and Arugula

Beef Carpaccio with Sundried Tomatoes, Cranberries and Arugula - A delicious brunch idea.

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Health Score:
97 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 20 min.
Ready in
Calories:
237
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie237 cal.(11 %)
Protein31 g(32 %)
Fat9 g(8 %)
Carbohydrates7 g(5 %)
Sugar added2 g(8 %)
Roughage0.8 g(3 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin K38.1 μg(64 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin12.4 mg(103 %)
Vitamin B₆0.3 mg(21 %)
Folate15 μg(5 %)
Pantothenic acid0.5 mg(8 %)
Biotin4.7 μg(10 %)
Vitamin B₁₂6.7 μg(223 %)
Vitamin C12 mg(13 %)
Potassium592 mg(15 %)
Calcium29 mg(3 %)
Magnesium39 mg(13 %)
Iron3 mg(20 %)
Iodine1 μg(1 %)
Zinc5.5 mg(69 %)
Saturated fatty acids2.9 g
Uric acid153 mg
Cholesterol65 mg
Complete sugar6 g

Ingredients

for
6
Ingredients
800 grams Roast beef
Sea salt
peppers
2 Tbsps Canola oil
100 grams sundried Tomatoes (in oil)
1 garlic clove
50 grams dried Cranberry
1 Tbsp lemon juice
Arugula (about 40 grams) (approximately 1 1/2 ounces)
How healthy are the main ingredients?
TomatoCranberrygarlic cloveArugula

Preparation steps

1.

Rinse the beef under cold water, pat dry and season with salt and pepper. Heat the oil in a pan and sear the meat over high heat on all sides for about 5 minutes. Remove from the pan, arrange on a wire rack set over a drip pan and bake in a preheated oven at 140°C (fan 120°C; gas mark 1-2) (approximately 275°F) for 40-50 minutes, or until cooked to your liking. Remove from the oven, let cool on the wire rack then cover with plastic wrap and chill. 

2.

Drain the tomatoes, reserving the oil. Peel the garlic and mince. Toss the tomatoes with the cranberries, garlic and lemon juice. Drizzle in the tomato oil and some water, drop by drop, whisking until a paste is formed.

3.

Rinse the arugula, trim and shake dry.

4.

Thinly slice the beef and arrange on a serving plate. Distribute the tomato cranberry paste over top and season with salt and pepper. Serve garnished with arugula.