Carpaccio with Goat Cheese
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
469
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 38.34 g | (39 %) | ||
| Fat | 33.46 g | (29 %) | ||
| Carbohydrates | 1.78 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.01 g | (0 %) |
more nutritional values
| Vitamin A | 2.19 mg | (274 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.23 mg | (2 %) | ||
| Vitamin K | 30.5 μg | (51 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 11.18 mg | (93 %) | ||
| Vitamin B₆ | 0.57 mg | (41 %) | ||
| Folate | 7.49 μg | (2 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 2.96 μg | (99 %) | ||
| Vitamin C | 2.74 mg | (3 %) | ||
| Potassium | 347.24 mg | (9 %) | ||
| Calcium | 85.35 mg | (9 %) | ||
| Magnesium | 21.23 mg | (7 %) | ||
| Iron | 2.99 mg | (20 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 6.85 mg | (86 %) | ||
| Saturated fatty acids | 12.29 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 124.27 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Beef fillet (center-cut, trimmed)
- 4 Tbsps olive oil
- 2 Tbsps lemon juice
- 200 grams Goat cheese
- salt
- peppers
- 1 handful Arugula
Preparation steps
1.
Rinse the beef and pat dry. Wrap in plastic wrap, then wrap in aluminum foil. Twist the ends of the foil together. Place the beef in the freezer for 30 minutes. Unwrap the beef and thinly slice using a slicer or very sharp knife. If using a knife, thinly coat it with oil, press down on tenderloins, and thinly slice.
2.
Brush the plates with the lemon oil. Mix the lemon juice with the olive oil. Arrange the beef slices on a plate and brush with the olive oil mixture. Dice the cheese and sprinkle over the top. Drizzle the carpaccio with the remaining lemon oil, and season to taste with salt and pepper.
3.
Rinse, trim, and dry the arugula. Top the carpaccio with the arugula, and serve.
