John Myers
Contents
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Ingredients
- 1 kg Beef fillet
- 200 g Parmesan
- 1 packet Arugula
- 1 pinch Salt
- 1 pinch Pepper
- 2 tbsp Honey
- 1 tbsp Vinegar
- 5 tbsp Olive oil
- 1 tbsp Mustard
Instructions
- For the carpaccio, first place the meat in cling film in the freezer for 60 minutes.
- In the meantime, wash the rocket, let it drain, cut off the ends and pick a little.
- Then mix the mustard, honey and vinegar in a container. Beat in the olive oil drop by drop, season with salt and pepper.
- Now cut the meat into wafer-thin slices with the bread slicer and arrange on 5 plates. Drizzle with honey mustard dressing and season with pepper and salt to taste. Then grate the Parmesan on top and arrange the rocket in the center of the plate.
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 2.9gProtein: 19.3gFat: 14.6g
