Carpaccio
Nutritional values
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 28.23 g | (29 %) | ||
| Fat | 47.34 g | (41 %) | ||
| Carbohydrates | 0.61 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.03 g | (0 %) |
| Vitamin A | 58.19 mg | (7,274 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 0.34 mg | (3 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 9.67 mg | (81 %) | ||
| Vitamin B₆ | 0.45 mg | (32 %) | ||
| Folate | 11.37 μg | (4 %) | ||
| Pantothenic acid | 0.59 mg | (10 %) | ||
| Biotin | 2.03 μg | (5 %) | ||
| Vitamin B₁₂ | 2.51 μg | (84 %) | ||
| Vitamin C | 0.53 mg | (1 %) | ||
| Potassium | 275.71 mg | (7 %) | ||
| Calcium | 195.05 mg | (20 %) | ||
| Magnesium | 23.31 mg | (8 %) | ||
| Iron | 2.53 mg | (17 %) | ||
| Iodine | 6.39 μg | (3 %) | ||
| Zinc | 5.69 mg | (71 %) | ||
| Saturated fatty acids | 10.11 g | |||
| Cholesterol | 130.11 mg |
Ingredients
- Ingredients
- 300 grams Beef fillet (from the central portion)
- 150 milliliters olive oil
- 1 tsp lemon juice
- 1 egg yolk
- ½ tsp sharp Mustard
- 1 tsp Wine vinegar
- Sea salt
- freshly ground peppers
Preparation steps
Cut the beef into thin slices and place between two layers of oiled cling film. With a smooth meat tenderizer, pound very thin.
To serve the thin slices, stir 1 tablespoon olive oil with the lemon juice and brush each plate with a little lemon oil. Arrange the beef slices slightly overlapping on the brushed area.
Bring all ingredients for mayonnaise to room temperature. Whisk the egg yolks with the mustard and vinegar in a bowl until creamy. Add oil only in drops at first, then incorporate the remaining oil in a thin stream while stirring until the mayonnaise is glazed and has a thick, creamy consistency. Dollop a bit of mayonnaise on the carpaccio and serve the rest separately. Season the carpaccio with sea salt and pepper. Rinse the arugula and spin dry. To serve, garnish with some arugula and microplaned cheese.
