Beef Carpaccio with Arugula and Caper Vinaigrette

Atkins Beef Carpaccio with Arugula and Caper Vinaigrette
Net Carbs
Prep Time: 15 Minutes
Style: Italian
Cook Time: Minutes
Phase: Phase 1









calculator How are Net Carbs Calculated?


  • 12 oz Beef Tenderloin (Trimmed to 1/4" Fat, Prime Grade)
  • 1.5 fl oz Fresh Lemon Juice
  • 1 tbsp Red Wine Vinegar
  • 0.25 cup Extra Virgin Olive Oil
  • 0.5 tsp Salt
  • 0.5 tsp Black Pepper
  • 2 tbsp drained Capers
  • 3 cup Arugula (Rocket)


  1. Wrap beef in plastic wrap and freeze until firm, about 1 hour.
  2. 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.
  3. 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.
  4. Arrange beef slices in a single layer over six plates.
  5. Toss arugula with half the dressing. Pile arugula on top of beef. Top with Parmesan curls (make with vegtable peeler) and serve remaining dressing separately.

How to Calculate Net Carbs

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fibre and sugar alcohols (also known as polyols) from the total grams of carbohydrates in whole foods. This reflects the idea that fibre and sugar alcohols minimally impacts blood sugar levels at the doses present in the products.