Italian · Lunch
Beef Carpaccio Board (High-Protein)
Raw beef tenderloin fanned across a board with soft-boiled egg, cannellini beans, shaved Parmesan and toasted pine nuts. Bright Italian starter dressed with lemon, olive oil, capers and arugula, served with crisp bread and a lemon wedge.
$10
20 minsPrep
8 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
560Calories
53.8gProtein
27.2gFat
30.2gCarbs
2.3gSugar
8.1gFiber
1019mgSodium
361mgChol
7.1gSat Fat
1085mgPotassium
310mgCalcium
6.3mgIron
3.5mcgVitamin B12
16mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Wrap trimmed beef tenderloin tightly in plastic and freeze for 10 minutes until firm enough to slice paper-thin.
2
Slice
Using a sharp knife, slice the firmed beef tenderloin across the grain into paper-thin pieces, checking light shines through.
3
Boil
Lower egg into boiling water over high heat and cook for 6 minutes exactly, then transfer to cold water until cool enough to peel.
4
Toast
Scatter pine nuts in a dry skillet over medium-low heat for 2 to 3 minutes, shaking often, until golden and fragrant.
5
Build
Fan sliced beef over a serving board, then scatter cannellini beans, Parmesan, toasted pine nuts, arugula and capers across it.
6
Plate
Halve the peeled egg and nestle both halves onto the board. Drizzle with olive oil and lemon juice, season with salt and pepper, then serve immediately with toasted sourdough and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g beef tenderloin
- 22 large eggs
- 5.2 oz75g, about half a 15 oz can cannellini bean
- 1 oz30g parmesan
- 1 oz30g pine nut
- 2 cup40g arugula
- 2 tbsp2 tbsp caper
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 11 lemon, cut into a wedge
- 2 slice2 slice sourdough
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
