Beef Carpaccio With Arugula And Caper Vinaigrette
Ingredients
- 12 ounce filet mignon (tenderloin steak)
- 2 tablespoon fresh lemon juice
- 2 tablespoon warm water
- 1 tablespoon red-wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 2 tablespoon 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
Instructions
- 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
- Comments: The key to slicing beef very thinly is to freeze it partially. For a change of pace, you can make this dish with sushi-grade fresh raw tuna.
- Formatted for MC6 06-24-2003 by Joe Comiskey - Mad’s Recipe Emporium
- Per Serving (excluding unknown items): 81 Calories; 9g Fat (97.8% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 178mg Sodium. Exchanges: 0 Fruit; 2 Fat.
