Italian · Lunch
Beef Carpaccio Board (Low-Calorie)
Thin-sliced raw beef tenderloin is arranged over a bed of peppery arugula and finished with lemon juice, capers, shaved Parmesan and a light drizzle of olive oil. Served on a board alongside cherry tomatoes and cucumber for a fresh, lean take on the Italian classic.
$8
20 minsPrep
0 minsCook
20 minsTotal
MediumLevel
Nutrition per serving
395Calories
42.2gProtein
22gFat
5.8gCarbs
2.8gSugar
1.9gFiber
442mgSodium
117mgChol
8.8gSat Fat
690mgPotassium
180mgCalcium
4.7mgIron
3.1mcgVitamin B12
18mgVitamin C
gluten-free
low-calorie
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Wrap the beef tenderloin tightly in plastic wrap and freeze for 15 minutes until firm but not solid for easier slicing.
2
Unwrap the beef on a cutting board and using a sharp knife, slice it into paper-thin rounds against the grain.
3
Lay the beef slices in a single overlapping layer on a serving board, covering the surface evenly.
4
Toss the arugula in a small bowl with lemon juice, salt and black pepper until lightly wilted, about 30 seconds.
5
Scatter the dressed arugula over the beef, then sprinkle the capers and shaved Parmesan evenly across the top.
6
Drizzle the olive oil over the board in a thin, even stream so every slice receives a light sheen.
7
Arrange the cherry tomatoes and thinly sliced cucumber around the edge of the board.
8
Plate
Serve immediately while the beef is still cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef tenderloin, trimmed of all visible fat
- 2 cup40g arugula
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp capers
- 2/3 oz20g Parmesan
- 2 tsp2 tsp olive oil
- 44 cherry tomatoes
- 11 cucumber
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
