Beef Carpaccio with Rocket, Cherry Tomatoes and Mustard-Lemon Sauce
By Joe
Source: Serious Eats — Deborah Mele, Easy Beef Carpaccio With Arugula.
A easy beef carpaccio with arugula recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Chill. Wrap beef tenderloin in cling film, and chill in freezer for 1 hour. Cut beef across the grain into 3 mm-thick slices using a very sharp knife. Put slices between sheets of cling film or greaseproof paper and lightly pound using the flat end of a meat pounder, or roll using a heavy rolling pin till paper-thin. Set out slices on 6 individual chilled plates. Tip in arugula to a bowl and toss with of olive oil and (4 tablespoons) add salt and pepper till it tastes right. Arrange arugula in a pile in the middle of each plate. Put leftover oil (4 tablespoons), lemon juice, mustard, egg yolk, salt plus pepper in a 2-cup measure. Use an stick blender to mix till thick. Drizzle mustard sauce round every plate avoiding arugula. Garnish plates using tomato quarters plus eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 5 g protein per 100 kcal, about 20% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.2 g per serving
0.4 % of the 50 g daily maximum · 0.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 367 kcal |
| Protein | 18.3 g |
| Carbohydrate | 9.5 g |
| of which sugars | 6 g |
| of which free sugars | 0.2 g |
| Fat | 29.1 g |
| of which saturates | 6.7 g |
| Fibre | 3.1 g |
| Salt | 0.17 g |
Protein per 100 kcal
5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
