18.06.2020
20
Recipe information
Cooking:
1 hour 20 min.
Complexity:
Easy
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Beef tenderloin | 250 Column |
| 2. | Arugula | 1 beam |
| 3. | Lemon juice | 2 art. l |
| 4. | Vinegar | 1 art. l |
| 5. | Dijon mustard | 1 Tsp |
| 6. | Olive oil | 120 Ml |
| 7. | Salt | 1/4 Tsp |
Cooking
1. Stage
Rinse the beef, dry it with a paper towel and put in the freezer for 1 hour. Then cut the meat into thin slices of about 3-6 mm, each piece beat off with a hammer.
2. Stage
Put the beaten meat on a plate. In a separate bowl, mix mustard, vinegar, oil, salt and lemon juice, prepared with dressing, pour the leaves of arugula.
3. Stage
Pour arugula, put in the center of the plate with carpaccio and serve.
4. Stage
Bon Appetit!!!