Smarter Beef Carpaccio
Smarter Beef Carpaccio - Meat, mushrooms and cheese in very thin slices that tickle the taste buds
Healthy, because
Even smarter
Nutritional values
The body can utilise the protein from beef particularly well. In addition, the fine beef fillet scores points with its abundance of trace elements: Zinc accounts for more than half of the daily requirement here and gets the immune system going; iron ensures good oxygen transport in the blood.
Cutting the beef fillet into thin slices is very easy: Put the meat wrapped in cling film briefly in the freezer and let it freeze. In this way you can cut wafer-thin slices of carpaccio.
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 472 mg | (12 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 3 Tbsps olive oil
- Sea salt
- peppers
- 14 ozs Beef fillet (from the loin)
- 4 ozs button Mushroom
- ½ lemon
- 1 oz green Olives (pitted)
- ½ bunch Arugula (30-40 grams)
- 1 oz Parmesan
Kitchen utensils
Preparation steps
Brush 4 plates with oil and sprinkle with salt and pepper. Cut the beef into 16 equally thick slices (possibly ask the butcher to prepare this). Place the slices individually between 2 layers of plastic wrap or a freezer bag and pound very flat. Arrange groups of 4 carpaccio slices on the plates.
Clean mushrooms, wipe off any sand with a brush or paper towel. Slice mushrooms into thin slices. Squeeze lemon. Mix mushrooms with remaining oil, 1-2 tablespoons lemon juice and salt and pepper to taste.
Coarsely chop the olives. Rinse arugula and spin dry. Mix olives and arugula with the mushrooms.
Place salad on the carpaccio slices. Shave Parmesan over the carpaccio. Serve with a little salt and pepper.
