RecipeDB

Cooking in progress....

Beef Carpaccio Dijonnaise --- Kansas City Junior League

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.6501
Energy (kCal)76.9415
Carbohydrates (g)3.2518
Total fats (g)2.5878
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim and thinly slice beef into 12 to 18 pieces. | 2. Gently pound meat until paper thin. | 3. Arrange 2 to 3 slices in the center of each serving plate. | 4. Sprinkle generously with lemon juice, reserving 1 Tbs. | 5. Brush meat lightly with olive oil. | 6. In a small bowl, combine shallots, garlic, mustard, soy sauces, and remaining lemon juice. | 7. Slowly pour in olive oil ad whisk to incorporate. | 8. Drizzle sauce over meat. | 9. Grind pepper over the top and garnish with capers on edges of slices and lemon slice in center. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    filet beef 1 uncooked 55.2815 0.085 8.3149 2.421
    lemon juice 3 -4 tablespoons 0.0 0.0 0.0 0.0
    extra virgin olive oil 1/4 cup - - - -
    shallot 1 minced - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    dijon mustard 1 tablespoon - - - -
    soy sauce 1 1/2 1/2 12.72 1.1832 1.9536 0.1368
    pepper ground - - - -
    caper rinsed drained - - - -
    lemon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition