Beef Carpaccio
Nutrition
per serving (154 g)
🔥 362kcal
🥩 28Protein
🥑 26Fat
🍞 1Carbs
Fiber: 0 g Sugar: 0 g Saturated fat: 8 g Salt: 1 g
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🛒 Ingredients
- Beef tenderloin (center-cut) 100 g · 170 kcal
- Parmesan cheese, shaved 15 g · 62 kcal
- Extra virgin olive oil 14 g · 124 kcal
- Lemon juice, fresh 10 g · 2 kcal
- Capers, drained 5 g · 1 kcal
- Arugula (rocket) 10 g · 3 kcal
👨🍳 Instructions
- Partially freeze the beef tenderloin for 30-60 minutes; this makes it easier to slice very thinly.
- Using a very sharp knife or a mandoline, slice the beef across the grain into paper-thin rounds.
- Arrange the beef slices in a single, overlapping layer on a chilled serving plate, gently pressing them down.
- Drizzle generously with extra virgin olive oil and fresh lemon juice.
- Season with a pinch of salt and freshly ground black pepper.
- Scatter capers and arugula leaves over the beef, then finish with shaved Parmesan cheese.
- Serve immediately as an appetizer.
