Sorry, you need to enable JavaScript to visit this website.
Beef Carpaccio with Avocado and Walnuts

Beef Carpaccio with Avocado and Walnuts

An easy and quick recipe for Beef Carpaccio with Avocado and Walnuts: follow the recipe steps to prepare this delicious appetizer.

05 November, 2018
Average: 1.9 (28 votes)

serves for

4

total time

1 HR 25 MIN

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.

Search Recipes

Veal fillet in Cocoa on Rhubarb, Chanterelles and Shallots 

Veal fillet in Cocoa on Rhubarb, Chanterelles and Shallots 

Next Recipe