Beef Carpaccio, Avocado and Walnuts on Toasted Bread
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
451
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 38.2 μg | (64 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 722 mg | (18 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 ozs Beef fillet
- 4 slices Whole Wheat Bread
- 4 Tbsps olive oil
- 1 clove garlic cloves (peeled)
- 1 handful Arugula (leaves)
- 1 Avocado
- 2 Tbsps Walnut (chopped)
- ½ cup Parmesan (freshly grated)
- 1 Tbsp Walnut oil
- 3 Tbsps lemon juice
- salt
- freshly ground Black pepper
Preparation
Kitchen utensils
1 Large knife, 1 Small pot (mit Deckel), 1 Mixing bowl, 1 Immersion blender, 1 Hand mixer, 1 Kitchen towel, 1 Non-stick pan, 1 Loaf pan (ca. 30 cm lang), 1 Cutting board, 1 deep bowl, 1 Sieve, 1 Teaspoon, 1 Wooden spoon
Preparation steps
1.
Wash the beef fillet and pat dry. Wrap the beef in plastic wrap and place in the freezer for about one hour.
2.
Drizzle two tablespoons of olive oil over the slices of bread and toast on both sides under the broiler until golden brown. Rub the slices of toast with a halved clove of garlic.
3.
Wash the rocket leaves and shake dry. Place half of the leaves on top of the toast. Peel the avocado, cut in half and remove the stone. Cut the avocado into thin slices and place on top of the rocket leaves.
4.
Take the beef out of the freezer and cut into thin slices (the sliced meat can be pounded between layers of waxed paper until paper-thin, if desired). The beef can also be cut on a slicing machine. Place the thinly cut slices of beef on top of the avocado slices. Sprinkle the remaining rocket leaves, the chopped walnuts and the parmesan cheese over the top.
5.
Mix the remaining olive oil together with the walnut oil and lemon juice. Drizzle over the toasts. Season with salt and pepper and serve.
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