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Beef carpaccio

Victoria Cherniag Ruiz

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Victoria Cherniag Ruiz

Beef carpaccio

Name: Beef carpaccio
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Italiana
Ingredients: 500 grams beef tenderloin; 2 cups arugula; 100 grams parmesan cheese, in sheets; 4 lemons, its juice; 6 tablespoons olive oil; 1 clove garlic; to taste black pepper

30 mins

Half

4.5

2 comments

Victoria Cherniag Ruiz

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Carpaccio is a typically Italian recipe where you eat thin slices of raw beef accompanied by a dressing, cheese and salad.

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Ingredients

6 portions

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500 grams beef tenderloin
2 cups arugula
100 grams parmesan cheese, in sheets
4 lemons, its juice
6 tablespoons olive oil
1 clove garlic
to taste black pepper

Preparation

In a deep bowl, mix lemon juice, olive oil, garlic and season with salt and pepper. Add the arugula salad and mix.

Put the slices of beef on a large platter and on top of them the slices of Parmesan cheese.

Put the arugula salad and the vinaigrette on the carpaccio.

TIPS

The secret for the carpaccio is to cut the frozen meat to obtain the thin slices. Another option is to ask the supermarket itself to cut the slices with very thin slices with their professional slicer.

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Beef carpaccio

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.

Energy

215.5

kcal

10.78%

Carbohydrate, by difference

2.6

0.87%

Protein

16.2

32.4%

Total lipid (fat)

24.62%

100

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Ratings (2)

Luz Maria Sanchez

08/08/2020 01:05:32

Deliciosa!!

Mauricio Ponte

17/08/2017 00:12:57

Acabo de pasar por el Carrefour y pidiendo que me den carne para carpaccio y me dice que no lo dan porque la venden ya "hecha" y me dicen que el "hecha" significa que la carne tiene que ser marinada y a mi me pareció una tomadura de pelo que opinas?