Recipes

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.
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Course Brunch, Salad
Cuisine Italian

Servings 4 servings
Calories 1568.54 kcal

Ingredients

  

  • 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

Instructions

 

  • 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

Calories: 1568.54kcalCarbohydrates: 29.55gProtein: 168.06gFat: 89.12gSaturated Fat: 31.81gCholesterol: 481.6mgSodium: 1589.03mgFiber: 7.07gSugar: 6.3g

Keyword Baby showers, Beef, Dinner Parties, Family Reunions, Wedding Showers
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