Carpaccio of Lincoln Red Beef canape recipe by The Lincolnshire Kitchen and Rachel Green

CARPACCIO OF LINCOLN RED BEEF
Serves 15
A delicious canapé of Lincoln Red Beef, marscarpone and parmesan croûtes, perfect for parties.
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1283 calories
11 g
228 g
85 g
116 g
54 g
332 g
5132 g
3 g
0 g
27 g
Nutrition Facts
Serving Size
332g
Servings
15
Amount Per Serving
Calories 1283
Calories from Fat 746
% Daily Value *
Total Fat 85g
131%
Saturated Fat 54g
268%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 25g
Cholesterol 228mg
76%
Sodium 5132mg
214%
Total Carbohydrates 11g
4%
Dietary Fiber 0g
0%
Sugars 3g
Protein 116g
Vitamin A
51%
Vitamin C
0%
Calcium
378%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100g beef fillet steak, 2.5cm thick
  2. 2 handfuls rocket
  3. Small tub mascarpone
  4. Small cup of parmesan shavings
  5. Truffle oil
  6. 20 Parmesan Croûtes
For the Parmesan Croûtes
  1. Small French baton
  2. 100g parmesan shavings
  3. Olive Oil
Instructions
  1. Preheat the oven to 150ºC/Gas Mark 2
  2. Slice the baton into 20 slices, sprinkle with parmesan and drizzle with olive oil. Place on a baking sheet and bake until crisp, then leave them aside to cool.
  3. Put the beef into the freezer for 30 minutes to firm it up and make it easier to slice. Then, take the beef out of the freezer and using a very sharp, large knife, cut slices as thinly as you can. Next place 2 to 3 leaves of rocket on the parmesan croûtes. Place a slice of beef on top of the rocket. Take a teaspoon of mascarpone and place onto the beef. Top with a parmesan shaving, lightly drizzle with truffle oil and serve.
beta
calories
1283
fat
85g
protein
116g
carbs
11g
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