Recipes

Keto Beef Carpaccio with Arugula and Caper Vinaigrette Recipe

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Atkins Keto Beef Carpaccio with Arugula and Caper Vinaigrette
0.9g
Net Atkins Count TM
Prep Time: 15 Minutes
Style:Italian
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
10.5g

Protein

22.2g

Fat

0.3g

Fiber

246.1cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 12 oz Beef Tenderloin (Trimmed to 1/4" Fat, Prime Grade)
  • 1 1/2 fl oz Fresh Lemon Juice
  • 1 tbsp Red Wine Vinegar
  • 0 1/4 cup Extra Virgin Olive Oil
  • 0 1/2 tsp Salt
  • 0 1/2 tsp Black Pepper
  • 2 tbsp, drained Capers
  • 3 cup Arugula (Rocket)

DIRECTIONS

  1. Wrap beef in plastic wrap and freeze until firm, about 1 hour.
  2. 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.
  3. 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.
  4. Arrange beef slices in a single layer over six plates.
  5. Toss arugula with half the dressing. Pile arugula on top of beef. Top with Parmesan curls (make with vegetable peeler) and serve remaining dressing separately.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.