Beef Carpaccio With Arugula And Caper Vinaigrette

By á-170456

Ingredients

• 12 ounce filet mignon (tenderloin steak)
• 2 tablespoons fresh lemon juice
• 2 tablespoons warm water
• 1 tablespoon red-wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 2 tablespoons drained nonpareil capers
• 3 cups arugula leaves - (gently packed) washed, and thinly sliced
• Parmesan cheese curls (make with a vegetable peeler)
• Freshly-ground black pepper to taste

Details

Servings 6

Preparation

Step 1

Wrap beef and freeze until firm, about 1 hour. Cut beef across the grain into 1/8-inch 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, water, 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. Mound arugula on top of beef. Top with Parmesan curls and black pepper. Serve remaining dressing separately.

This recipe yields 6 servings.

Carbohydrates: 1 grams
Net Carbs: 1 grams
Protein: 10.5 grams
Fat: 21 grams
Calories: 239