John Myers
Contents
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Ingredients
- 20 Thinly sliced beef fillet
- 200 g Arugula
- 3 tbsp Pine nuts
- 1 splash Walnut oil
- 1 shot Balsamic cream
- 50 g Parmesan
Instructions
- First divide the beef fillet slices on four plates. Wash the rocket salad, cut off the stalks and let dry. Spread a handful of each on the plate with the beef fillet slices.
- Briefly toast the pine nuts in the pan without oil and spread on the carpaccio. Then pour some walnut oil and then some balsamic dressing over it.
- Finally, roughly grate the Parmesan and spread over the carpaccio.
Nutrition
Serving: 100gCalories: 225kcalCarbohydrates: 3.4gProtein: 11.2gFat: 18.6g
