Beef carpaccio with berries

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 267 Kcal, 26g Protein, 7g Carbohydrates, 15g Fat


  • Berry sauce
  • 100 g berries (e. g. raspberries, blueberries, currant)
  • 2 tbsp olive oil
  • 2 tsp crema di Balsamico (balsamic cream)
  • 0.25 tsp salt
  • 0.5 organic lemon, use grated zest and 1 tbsp of juice
  • Salad
  • 20 g unsalted, shelled pistachios
  • 50 g berries (e. g. raspberries, blueberries, currant)
  • 25 g rocket
  • Meat
  • 400 g beef rump am Stück
  • To serve
  • 25 g Parmesan
  • a little mixed peppercorns
  • 0.5 tsp sea salt

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  • Berry sauce

    Mix the berries with all the ingredients up to and including the salt, grate in half of the lemon zest, add 1 tbsp of the juice.
  • Gently mash the berries with a fork.
  • Salad

    Without adding any oil, toast the pistachios in a frying pan for approx. 2 mins., allow to cool.
  • Place the pistachios, berries and rocket in a bowl.
  • Meat

    Wrap the meat in clingfilm, freeze for approx. 30 mins. Cut the frozen meat into wafer-thin slices.
  • Carefully flatten the slices of meat in batches between a cut-open plastic bag, serve on plates.
  • Arrange the salad on top of the meat, drizzle with the berry sauce.
  • To serve

    Shave thin strips from the parmesan using a peeler, scatter on top of the salad. Crush the peppercorns, season the salad.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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