Carpaccio
337kcal27.7g protein24g fat1.8g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains dairy
Restrictions
ContainsdairyIt is in an ingredient you cannot leave out.
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 12 oz | center-cut beef tenderloin |
| 2 tbsp | extra-virgin olive oil |
| 1 unit | lemon |
| 2 oz | Parmesan, finely shaved |
| 1 tbsp | capers |
| ½ tsp | salt |
| ¼ tsp | black pepper |
Steps
- prep20 minbeef very firm from chilling but not frozen solidChill the tenderloin until firm enough to cut cleanly. Keep the meat cold and work with a clean knife and board; raw beef carries food-safety risk and should be served only when sourcing and handling are appropriate.
- slice8 minslices nearly translucent and cut across the grainSlice the beef as thinly as possible across the grain. If needed, place slices between parchment and flatten gently so they become paper-thin without tearing.
- season4 minsingle-layer slices lightly glossed, not swimmingArrange the beef in a single layer and season immediately before eating with salt, pepper, a restrained drizzle of olive oil and a little lemon. The goal is seasoning, not marination.
- prep3 minParmesan and capers distributed lightlyFinish with shaved Parmesan and capers and serve at once so acid does not cure the surface and change the raw texture.