Keto Beef Carpaccio with Arugula and Caper Vinaigrette
0.9g
Net Carbs
10.5g
Protein
22.2g
Fat
0.3g
Fiber
246
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 2 tablespoons drained Capers
- 1 1/2 fluid ounces Fresh Lemon Juice
- 3 cups Arugula (Rocket)
- 12 ounces Beef Tenderloin (Trimmed to 1/4" Fat, Prime Grade)
- 1/4 cup Extra Virgin Olive Oil
- 1 tablespoon Red Wine Vinegar
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
Directions:
- Wrap beef in plastic wrap and freeze until firm, about 1 hour.
- Cut beef across the grain into 1/8 slices. Place slices between two sheets of plastic wrap and pound with a kitchen mallet until paper-thin but thick enough to be lifted from the plastic without tearing. Roll up beef in plastic and refrigerate 1 hour.
- For vinaigrette: In a blender, process lemon juice, vinegar, oil and salt until smooth. (You may also whisk dressing ingredients in a bowl.) Pour into a small bowl and stir in capers.
- Arrange beef slices in a single layer over six plates.
- Toss arugula with half the dressing. Pile arugula on top of beef. Top with Parmesan curls (make with vegetable peeler) and serve remaining dressing separately.
