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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: 2.1 (36 votes)

serves for


total time

1 HR 25 MIN


225 g, fillet
4 slices, brown
Olive oil
4 tbsp
1 clove, peeled
1 handful
2 tbsp, chopped
Parmesan cheese
40 g, grated
Walnut oil
1 tbsp
Lemon juice
3 - 4 tbsp
freshly milled


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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