Carpaccio Salad

INGREDIENTS

• 200g beef fillet
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp capers
• ½ cup (tea) arugula
• 30g Parmesan cheese, shaved
• Salt and black pepper to taste

INSTRUCTIONS

Wrap the beef fillet in plastic wrap and freeze for about 1 hour. Using a sharp knife, slice the beef fillet into thin slices. In a bowl, mix the olive oil, lemon juice, Dijon mustard, Worcestershire sauce, capers, salt, and black pepper. Arrange the beef slices on a plate, drizzle with the dressing, and garnish with arugula and Parmesan cheese.

Preparation time: 30 minutes Servings: 4

Proteins: 20.7g Fats: 25.3g Carbohydrates: 1.2g Calories: 328 kcal