Beef carpaccio with Parmesan and Arugula - Gluten Free
The Beef Carpaccio with Parmesan and Arugula is a masterpiece of simplicity and elegance. Each paper-thin slice of beef tenderloin is delicately arranged on the platter, dressed with a drizzle of olive oil and lemon juice, and seasoned to perfection. The dish is finished with fresh, peppery arugula and the nutty, salty punch of shaved Parmesan cheese, capped off with capers and herbs for an extra dimension of flavor.
Ingrédients
- 1 pound beef tenderloin, chilled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ounces ounces Parmesan cheese, shaved
- 2 cups arugula
- 1 tablespoon capers, drained
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh rosemary
Instructions
- Wrap the beef tenderloin in plastic wrap and chill it in the freezer for 30 minutes for easier slicing.
- Using a sharp knife, thinly slice the beef tenderloin. You can also use a meat slicer for more consistent slices.
- Arrange the beef slices evenly on a large serving platter.
- Drizzle olive oil and lemon juice over the beef slices.
- Season with salt and black pepper.
- Scatter the shaved Parmesan cheese over the beef carpaccio.
- Top with arugula, capers, and fresh herbs.
- Serve immediately or chill for a few minutes before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 2g | Protéines: 23g | Fat: 17g
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