Beef carpaccio with peach

Beef carpaccio with peach

Total: 15 Min. | Active: 15 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 394 kcal
, Fat: 26 g
, Carbohydrate: 9 g
, Protein: 28 g

Ingredients

2 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

1 ½ tbsp lemon juice
3 tbsp olive oil
¼ tsp salt
a little pepper

Carpaccio

200 g beef rump, very thinly sliced
1 peach, cut into sticks
30 g Micro Greens
30 g Parmesan, shaved into thin strips using a peeler
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How it's done

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Dressing

Combine the lemon juice and oil, season.

Carpaccio

Carefully pound the meat in batches between a cut-open plastic bag, plate up together with the peach. Drizzle half of the dressing over the top, garnish with the micro greens and parmesan, drizzle with the remainder of the dressing.

Good to know
Serve with: Toast

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