Italian · Lunch
Beef Carpaccio Board (Keto)
Thin-sliced raw beef tenderloin fanned on a board with shaved parmesan, arugula, mayonnaise, and briny capers, finished with olive oil and cracked pepper. Cucumber and radish slices replace bread, offering a cold, savory, keto-friendly starter built on richness and acidity.
$9
20 minsPrep
0 minsCook
20 minsTotal
MediumLevel
Nutrition per serving
410Calories
35.4gProtein
28.5gFat
6.8gCarbs
3.1gSugar
2.1gFiber
624mgSodium
88mgChol
8.7gSat Fat
710mgPotassium
250mgCalcium
3.2mgIron
2.1mcgVitamin B12
11.8mgVitamin C
gluten-free
low-carb
low-calorie
protein-rich
keto
Instructions
1
Prep
Wrap the beef tenderloin tightly in plastic wrap and freeze for 15 minutes until firm but not frozen solid.
2
Prep
Slice the chilled beef against the grain into paper-thin, translucent slices using a sharp knife.
3
Build
Fan the beef slices on a chilled board, then drizzle with olive oil and lemon juice. Scatter parmesan, arugula, and capers over the top.
4
Plate
Arrange thin-sliced cucumber and radish around the board edge, dollop mayonnaise to the side, season with pepper and salt, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g beef tenderloin, trimmed and very cold
- 2 tbsp2 tbsp extra-virgin olive oil, plus extra for drizzling
- 2 tsp2 tsp lemon juice
- 1 oz28g parmesan, shaved thin
- a small handful (about 15g) arugula
- 2 tsp2 tsp capers, drained
- 11 cucumber
- 66 radishes
- 2 tbsp2 tbsp mayonnaise
- 1/2 tsp1/2 tsp black pepper, cracked
- a small pinch of salt
