Italian · Lunch
Beef Carpaccio Board
Thinly sliced raw beef tenderloin arranged on a chilled board with shaved Parmesan, peppery arugula, and brined capers, dressed with lemon juice and extra-virgin olive oil. Finished with cracked black pepper and flaky salt, served with garlic-rubbed grilled crostini for scooping.
$9
15 minsPrep
3 minsCook
18 minsTotal
MediumLevel
Nutrition per serving
432Calories
42.3gProtein
21.1gFat
14.8gCarbs
1.3gSugar
1.5gFiber
758mgSodium
134mgChol
6.1gSat Fat
730mgPotassium
210mgCalcium
3.1mgIron
3.2mcgVitamin B12
9.2mgVitamin C
low-carb
low-calorie
gluten-free-adaptable
protein-rich
mediterranean
all-time-classics
quick-lunch
gluten-free
low-calorie
Instructions
1
Prep
Wrap the trimmed beef tenderloin tightly in plastic wrap and freeze for 15 minutes until firm but not frozen solid.
2
Slice
Unwrap the beef and, using a sharp knife, cut it into paper-thin slices against the grain, aiming for translucent pieces.
3
Toast
Rub the garlic clove over the sourdough slice, drizzle with olive oil, and grill in a hot pan over medium-high heat for about 1 minute per side until golden and crisp.
4
Build
Arrange the beef slices in a single layer on a chilled board, slightly overlapping. Scatter the shaved Parmesan, arugula, and capers over the beef.
5
Dress
Drizzle the beef with the 1 tablespoon of olive oil and the lemon juice. Season with salt flakes and cracked black pepper.
6
Plate
Serve immediately with the crostini alongside, working quickly to keep the beef cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef tenderloin, trimmed of all fat and sinew
- 2 tbsp2 tbsp extra-virgin olive oil, plus extra for drizzling
- 3 tsp3 tsp lemon juice
- 1 oz28g Parmesan
- 22 small handful arugula
- 2 tsp2 tsp capers
- 2 slice2 slice sourdough bread, for the crostini
- 22 small garlic clove, halved
- salt flakes, to finish
- black pepper, freshly cracked, to finish
