Beef Carpaccio

Name: Beef Carpaccio
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 handfuls arugula or mixed greens; 227 grams beef tenderloin from the tip end of the roast; 4 servings Freshly ground black pepper; 4 servings Kosher salt; 4 servings Shaved Parmesan; 4 servings Your favorite vinaigrette

Beef Carpaccio might be a good recipe to expand your main course recipe box. One portion of this dish contains around 23g of protein, 10g of fat, and a total of 197 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. If you have arugula, vinaigrette, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 35 minutes.

Instructions

Watch how to make this recipe.

Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces.

Ingredients you will need

Beef

Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates.

Ingredients you will need

Meat