Beef Carpaccio with Arugula and Caper Vinaigrette

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

Ingredients

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.

Beef Burger with Feta and Tomato

• Course:Lunch
• Preparation time: 10 Minutes
• Cooking time: 12 Minutes
• Quantity:4 Persons

Ingredients

1. 0.25 cup crumbled feta cheese
2. 1 spring onion
3. 0.25 cup tomatoes
4. 0.50 cup fresh baby spinach
5. 0.50 tsp salt
6. 0.50 tsp ground pepper
7. 1.50 tsp fresh dill
8. 500 gr. ground beef hamburger

Preparation instructions

1. Combine ground beef, green onion, spinach, tomato, feta, dill, salt and pepper. Form into 4 patties. 2. Grill or pan-fry over medium-high heat for 6 minutes on each side for medium doneness. *The Flatout® Artisan FOLDit Flatbread shown in the picture is only acceptable in Phases 3 and 4. Add 9g Net Carbs for a total of 10 Net Carbs per burger with the wrap. For Phases 1 and 2, omit the wrap.