Just Released

The holidays are around the corner, and if you have been wondering what to make then we have a good one.

Beef carpaccio is originally an elegant Italian appetizer which will light up your dinner table and it’s quite easy to make too. As Carpaccio is traditionally served as an appetizer, so it needs nothing more than some good olive oil and some fresh bread.

If you have had it before in a restaurant and never thought of making this at home now it’s your turn to WOW your guests.

This is such an easy appetizer to throw together and it looks so amazing and upscale. I bet it’s so tasty, that you’ll want to make a regular for every gathering of yours.

How to make Beef Carpaccio With Fresh Salad

Serves: 4 Prep: 20 mins Cook: 30 mins (Recipe keys: Gluten free, Low carb)

Beef Carpaccio With Fresh Salad 1
Beef Carpaccio @foodhealthnyou

What you’ll need …

  • 8 oz. (230g) beef tenderloin (fillet) 
  • ¼ cup (30g) pine nuts 
  • ½ lemon, zest & juice 
  • 2 tbsp. mayonnaise 
  • ½ tbsp. virgin olive oil (good quality)
  • ¼ cup (25g) Parmigiano Reggiano, grated
  • 2 oz. (60g) mixed salad leaves 
  • handful basil leaves  
  • salt and pepper

What you need to do…

  1. Wrap the beef tenderloin tightly in cling film and place in the freezer for 30 minutes. The meat should not freeze, but it will become firm, you will then be able cut it easily into wafer thin slices.
  2. Meanwhile, heat a dry frying pan and roast the pine nuts for 3 minutes. Keep tossing them in the pan to avoid burning, the nuts are ready when golden brown in color. Then set aside the pine nuts to cool. 
  3. Create a dressing by mixing the mayonnaise with the lemon zest, lemon juice and olive oil. Season with salt and pepper to taste. 
  4. Once ready to serve, remove the beef tenderloin from the fridge and cut into thin slices with a sharp knife. Divide the beef between the 4 plates. Drizzle with the dressing and scatter over the parmesan cheese. Top each plate with salad leaves and basil, and finally sprinkle over the roasted pine nuts. 

Nutrition per serving: 301 kcal, 27g Fats, 2g Carbs, 14g Protein

Yield: Serves:4

Beef Carpaccio with Fresh Salad

Beef Carpaccio with Fresh Salad

Here is my take on an Italian favorite, Beef Carpaccio. It’s super simple to prepare, yet so elegant.

Prep Time 20 minutes
Cook Time 5 minutes
Additional Time 30 minutes
Total Time 55 minutes

Ingredients

  • 8 oz. (230g) beef tenderloin (fillet)
  • ¼ cup (30g) pine nuts
  • ½ lemon, zest & juice
  • 2 tbsp. mayonnaise
  • ½ tbsp. olive oil
  • ¼ cup (25g) Parmigiano Reggiano, grated
  • 2 oz. (60g) mixed salad leaves
  • handful basil leaves salt and pepper

Instructions

  1. Wrap the beef tenderlion in cling film and place in the freezer for 30 minutes. The meat should not freeze, but it will become firm, you will then be able to cut it easily into wafer thin slices.
  2. Meanwhile, heat a dry frying pan and roast the pine nuts for 3 minutes. Keep tossing them in the pan to avoid burning, the nuts are ready when golden brown in color. Then set aside the pine nuts to cool.
  3. Create a dressing by mixing the mayonnaise with the lemon zest, lemon juice and olive oil. Season with salt and pepper to taste.
  4. Once ready to serve, remove the beef tenderloin from he fridge and cut into thin slices with a sharp knife. Divide the beef between the 4 plates. Drizzle with the dressing and scatter over the parmesan cheese. Top each plate with salad leaves and basil, and finally sprinkle over the raosted pine nuts.

Did you make/like this recipe?

Follow us on for more, and use the little pin button at the top of the card.