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Beef carpaccio with berries
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 267
  • Fat about 15g
  • Carbohydrates about 7g
  • Protein about 26g
This is needed
This is needed for 4 people
Berry sauce
  • 2 tbsp olive oil
  • 100 g berries (e. g. raspberries, blueberries, currant)
  • 2 tsp crema di Balsamico (balsamic cream)
  • 0.25 tsp salt
  • 0.5 organic lemon, use grated zest and 1 tbsp of juice
  • 20 g unsalted, shelled pistachios
  • 50 g berries (e. g. raspberries, blueberries, currant)
  • 25 g rocket
  • 400 g beef rump am Stück
To serve
  • 25 g Parmesan
  • 0.5 tsp sea salt
  • a little mixed peppercorns
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And that's how it's done
And that's how it's done
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.
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.
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.