Beef carpaccio with berries

Beef carpaccio with berries

Total: 20 Min. | Active: 20 Min.
Nutritional value / people: 267 kcal
, Fat: 15 g
, Carbohydrate: 7 g
, Protein: 26 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Berry sauce

100 g berries (e. g. raspberries, blueberries, currant)
2 tbsp olive oil
2 tsp crema di Balsamico (balsamic cream)
¼ tsp salt
½ organic lemon, use grated zest and 1 tbsp of juice


20 g unsalted, shelled pistachios
50 g berries (e. g. raspberries, blueberries, currant)
25 g rocket


400 g beef rump

To serve

25 g Parmesan
a little mixed peppercorns
½ tsp sea salt
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How it's done

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Berry sauce

Mix the berries with all the ingredients up to and including the salt, grate in half of the lemon zest, add 1 tbsp of the juice.

Gently mash the berries with a fork.


Without adding any oil, toast the pistachios in a frying pan for approx. 2 mins., allow to cool.

Place the pistachios, berries and rocket in a bowl.


Wrap the meat in clingfilm, freeze for approx. 30 mins. Cut the frozen meat into wafer-thin slices.

Carefully flatten the slices of meat in batches between a cut-open plastic bag, serve on plates.

Arrange the salad on top of the meat, drizzle with the berry sauce.

To serve

Shave thin strips from the parmesan using a peeler, scatter on top of the salad. Crush the peppercorns, season the salad.

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