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Beef carpaccio with arugula

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Ingredients for 1 servings:

  • 200 g beef fillet(s) or roast beef, thinly sliced
  • e.g. arugula
  • n. B. Parmesan, freshly sliced
  • 1 lemon(s), juice
  • 40 g pine nuts
  • 5 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 pinch(s) black pepper, from the mill
  • 1 pinch of sea salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Drizzle the plate with balsamic vinegar and spread it with a brush, ensuring the entire plate is thinly covered. Meanwhile, lightly toast the pine nuts until they are lightly browned. Wash the arugula and spin dry. Place the arugula on the plate and then sprinkle the pine nuts over it. Season with salt, pepper, olive oil, and a drizzle of lemon juice. Arrange the beef fillet slices on top and then shave the Parmesan cheese over them in wafer-thin layers. For a nice finishing touch, drizzle with a little olive oil and balsamic vinegar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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