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Add a photoServings: 2
Ingredients
- ½ lb (200 g) very tender beef fillet
- ½ lb (200 g) mixed salad leaves (rocket, lambsâ lettuce, endives, burnet or possibly chervil, lettuce hearts, etc.)
- 1/5 c. (5 cl) extra virgin olive oil
- Maldon Sea Salt
- Tailed pepper
- Aged balsamic vinegar
- Sesame seeds
Directions
- Crush the pepper in a mortar
- Wrap the meat tightly in plastic wrap and leave it in the freezer for 1 hour
- Wash the salad
- Use a very sharp knife or possibly an electric knife to cut thin slices from your beef fillet.
- Mix the extra virgin olive oil with the pepper
- Arrange some slices of beef in a fan shape on one side of each plate, with the mixed salad next to it
- Drizzle with extra virgin olive oil, season with salt and pepper and sprinkle some balsamic vinegar onto the meat and the salad
- Decorate the plate with a few more drops of balsamic vinegar and sprinkle the carpaccio with sesame seeds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 2 servings | |
| Calories 446 | |
| Calories from Fat 249 | 56% |
| Total Fat 27.62g | 35% |
| Saturated Fat 8.64g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 514mg | 21% |
| Potassium 507mg | 14% |
| Total Carbs 10.67g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 36.83g | 59% |
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