Beef Carpaccio with Avocado and Walnuts

 


Beef Carpaccio with Avocado and Walnuts

INGREDIENTS

Beef 225 g, fillet

Bread 4 slices, brown

Olive oil 4 tbsp

Garlic 1 clove, peeled

Rocket 1 handful

Avocado 1

Walnuts 2 tbsp, chopped

Parmesan cheese 40 g, grated

Walnut oil 1 tbsp

Lemon juice 3 - 4 tbsp

Salt

Pepper freshly milled

Preparation

How to make a tasty beef carpaccio with avocado and walnuts

Wash the beef fillet and pat dry.

Wrap the beef in plastic wrap and place in the freezer for about one hour.

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.

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.

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.

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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