145 MIN · 398 KCAL

Beef Carpaccio

Raw fillet beaten paper-thin under arugula, Parmesan and lemon.

Gluten-freeKetoLow-carbHigh-proteinDinnerNo cook

Eaten raw — read this before you shop

Buy a whole piece of very fresh beef from a butcher you trust and chop it yourself just before serving. Never use ground beef — grinding spreads bacteria from the surface all the way through.

Raw or undercooked meat, seafood and eggs raise the risk of food poisoning, especially for anyone pregnant, very young, older, or with a weakened immune system.

Start cooking

Ingredients

14 ozbeef fillet, in one piece, trimmed of all sinew
2 ozarugula
2 ozParmesan, shaved with a peeler
1/4 cupextra virgin olive oil, the best you have
1lemon, juice only
2 tbspcapers, rinsed
1 tspflaky salt
1/2 tspblack pepper, coarsely ground

Method

1
Wrap the fillet tightly in plastic wrap and put it in the freezer for two hours, until it is firm all the way through but not frozen solid.
2
Unwrap it and cut the thinnest slices your sharpest knife will give you, cutting across the grain.
3
Lay each slice between two sheets of oiled plastic wrap and tap it out with the flat of a heavy pan until it is almost translucent, then lay the slices over cold plates in a single layer.
4
Leave the plates at room temperature for ten minutes. Squeeze over the lemon, pour on the olive oil, and season with the salt and pepper.
5
Scatter the arugula, the shaved Parmesan and the capers over the top and serve at once.

Nutrition per serving

Calories: 398
Protein: 25g
Carbs: 2g
Fat: 33g

Estimated from USDA data

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