Beef Carpaccio with Arugula and Parmesan
Beef Carpaccio with Arugula and Parmesan is a quick Italian salad: about 15 minutes from start to finish, for 2 servings. Beef tenderloin, arugula and Parmesan cheese carry the flavour. It is gluten-free. It is on the lighter side, at about 320 calories and 28 g of protein per serving.
- Total time
- 15 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 320 kcal
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Ingredients
For 2 servings
- 250 gbeef tenderloin
- 60 garugula
- 40 gParmesan cheese
- 1lemon
- 3 tbspextra virgin olive oil
- 1 tbspcapers
- 1 pinchblack pepper
- 1 pinchsalt
Instructions
- Wrap the beef tenderloin tightly in plastic wrap and place in the freezer for 30 minutes until very firm but not frozen solid.
- Using a very sharp knife, slice the beef as thinly as possible. Arrange the slices in a single layer on chilled plates, covering the entire surface.
- Season the beef with salt and black pepper. Drizzle generously with extra virgin olive oil and squeeze lemon juice over the top.
- Top with a mound of arugula, scatter capers over, and use a vegetable peeler to shave Parmesan cheese in wide ribbons over everything.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 28 g
- Fat
- 20 g
- Carbs
- 6 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Dish type: Salad
- Diet: gluten-free
- In cookbook: Date Night In
