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Beef al Carpaccio (Raw beef)

Raw isn't wrong, when you're talking about beef al carpaccio. Lemon naturally "cooks" the beef in about 2 hours. Shave the tenderloin as thin as a slice of prosciutto for an elegant meal that will have everyone talking.


Beef al Carpaccio (Raw beef)

Ingredients

For 4 people

  • 16 ounce(s) beef fillet, thinly sliced
  • 3 ounce(s) Parmesan cheese (Parmigiano Reggiano)
  • 3 ounce(s) arugula salad
  • 2 tablespoon(s) extra-virgin olive oil
  • 3 lemons, juiced
  • 1 dash(es) black pepper
  • 1 dash(es) salt, to taste

Directions

Put the thinly sliced raw meet in a deep plate and cover with the juice of 3 lemons.
Let it stay for 2 hours.
Remove it from the plate and display it in a large plate.
Cover the sliced beef with arucola.
Pour on top of it a lemon juice from 1/2 lemon.
Add olive oil, salt, pepper (just a bit).
Cut the Parmigiano Reggiano into chips and flakes and sprinkle it on top of the salad.
No cooking needed

Nutrition facts

  • Kcal: 392.14 kcal
  • Fibers (g): 1.77g
  • Sodium (mg): 397.26mg
  • Carbs: 7.39g
  • Fat: 22.28g
  • Saturated fat (g): 7.95g
  • Proteins: 42.02g