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Obesity Discussion · 08-01-07, 05:19 AM

BEEF CARPACCIO WITH ARUGULA AND CAPER VINAIGRETTE

Servings: 6
Prep time: 0:15:00
Bake/Cook time: 0:00:00

Calories: 223
Fat: 16 grams
Protein: 18 grams
Carbohydrates: 1 grams
Fiber: 0 grams
Net Carbs: 1 grams
12 ounce filet mignon (tenderloin steak)
3 tablespoons fresh lemon juice (about 1 small lemon)
1 tablespoon red-wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons drained nonpareil capers
3 cups gently packed arugula leaves, washed and thinly
sliced
Parmesan cheese curls (make with a vegetable peeler)
1. 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.
2. 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.
3. 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 and serve remaining
dressing separately.
This favorite restaurant appetizer is easy to make at home, but if
you are leery of eating raw beef, skip this recipe. For a change
of pace, you can make this dish with sushi-grade fresh raw tuna.

08-01-07, 05:19 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,906 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Beef Carpaccio with Arugula and Caper Vinaigrette BEEF CARPACCIO WITH ARUGULA AND CAPER VINAIGRETTE Servings: 6 Prep time: 0:15:00 Bake/Cook time: 0:00:00 Calories: 223 Fat: 16 grams Protein: 18 grams Carbohydrates: 1 grams Fiber: 0 grams Net Carbs: 1 grams 12 ounce filet mignon (tenderloin steak) 3 tablespoons fresh lemon juice (about 1 small lemon) 1 tablespoon red-wine vinegar 1/4 cup extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons drained nonpareil capers 3 cups gently packed arugula leaves, washed and thinly sliced Parmesan cheese curls (make with a vegetable peeler) 1. 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. 2. 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. 3. 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 and serve remaining dressing separately. This favorite restaurant appetizer is easy to make at home, but if you are leery of eating raw beef, skip this recipe. For a change of pace, you can make this dish with sushi-grade fresh raw tuna. Atkins - Beef Carpaccio with Arugula and Caper Vinaigrette Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________