Italian · Lunch
Beef Carpaccio Board (Low-Chol)
Thin-sliced raw beef tenderloin fanned across a chilled board with peppery arugula, shaved Parmesan, briny capers, and a bright lemon-mustard drizzle. Finished with cracked black pepper and olive oil, served alongside toasted baguette for an elegant Italian starter.
$9
20 minsPrep
0 minsCook
20 minsTotal
MediumLevel
Nutrition per serving
310Calories
31.4gProtein
17.5gFat
11.2gCarbs
1.1gSugar
1.5gFiber
481mgSodium
76mgChol
4.8gSat Fat
465mgPotassium
170mgCalcium
3.2mgIron
2.1mcgVitamin B12
11mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
low-cholesterol
low-chol
Instructions
1
Prep
Wrap trimmed beef sirloin tightly in plastic film and freeze for 15 minutes until firm but not frozen, making it easier to slice paper-thin against the grain.
2
Slice
Unwrap beef on a cutting board and slice it against the grain into near-translucent pieces using a sharp knife, then lay slices between plastic film.
3
Pound
Gently flatten beef slices with a meat mallet or small pan base until evenly thin and slightly larger, working quickly to keep meat cold.
4
Build
Arrange beef slices in overlapping layers on a chilled board, scatter arugula, Parmesan, and capers over top, then whisk lemon juice, mustard, and olive oil together until glossy.
5
Finish
Drizzle dressing over beef and greens, season with cracked black pepper and a pinch of salt, then toast the baguette slice.
6
Plate
Serve the board immediately alongside toasted baguette for scooping and enjoying.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g beef sirloin
- 2 cup40g arugula
- 0.8 oz24g Parmesan
- 2 tsp2 tsp capers
- 2 tsp2 tsp fresh lemon juice
- 2 tsp2 tsp Dijon mustard
- 3 tsp3 tsp extra-virgin olive oil
- 1/2 tsp1/2 tsp black pepper
- 22 small pinch salt
- 2 oz56g baguette
