Apple and beef carpaccio

Apple and beef carpaccio

Total: 30 Min. | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / person: 288 kcal
, Fat: 14 g
, Carbohydrate: 13 g
, Protein: 26 g

Ingredients

4 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

Carpaccio

400 g beef rump, very thinly sliced
3 sour apples (e.g. ProSpecieRara Glockenapfel), thinly sliced
2 tsp lemon juice

Dressing

2 tbsp lemon juice
2 tbsp olive oil
½ tsp salt
a little pepper
½ bunch basil, roughly torn
¼ bunch peppermint, roughly torn
50 g Sbrinz, shaved into strips using a peeler
a little sea salt
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How it's done

Carpaccio

Carefully pound the slices of meat in batches between a cut-open plastic bag. Mix the apple slices with the lemon juice, plate up alternately with the meat.

Dressing

Combine the lemon juice and oil, season. Drizzle half over the meat, mix the remainder of the dressing with the herbs and spread on top of the meat together with the Sbrinz cheese. Sprinkle with a little fleur de sel.

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