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Low Carb Diet and Atkins Recipes


Beef Carpaccio with Arugula and Caper Vinaigrette

  • Course:Dinner
  • Preparation time: 15 Minutes
  • Cooking time: 0 Minutes
  • Quantity:6 Persons

  1. 3 tbsp fresh lemon juice
  2. 3 cup rocket leaves
  3. 375 gr. fillet mignon steak
  4. 0.50 tsp salt
  5. 0.50 tsp ground pepper
  6. 2 tbsp capers
  7. 0.25 cup extra virgin olive oil
  8. 1 tbsp red wine vinegar

Preparation instructions
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.


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