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Carpaccio

 

98

Yield

2

servings

Prep

15

min

Cook

0

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

1 pound beef, filet mignon
*
½ cup olive oil, extra-virgin
½ cup lemon juice
¼ cup red wine
*
1 tablespoon shallots
minced
2 tablespoons capers
drained
2 tablespoons parsley leaves
chopped
1 x salt
*
4 ounces mushrooms
cleaned
2 tablespoons Parmesan cheese
grated

Directions

Trim fat from beef, wrap in foil, and place in freezer for 30 minutes to facilitate slicing.

While meat is in freezer, make sauce by combining lemon juice, wine, shallots, capers, mustard, and parsley.

Gradually whisk in olive oil by pouring in as a small stream.

Add salt and mushrooms and toss. Refrigerate for at least 20 minutes.

Remove meat from freezer and with a very sharp thin knife slice on a diagonal into paper thin slices.

Place beef slices on platter or individual plates.

Top with sauce with additional sauce served on the side.

Sprinkle parmesan cheese over the filet slices.

Serves 2 as an entree, and 6 as an appetizer.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 52196% of calories from fat
 % Daily Value *
Total Fat 56g 85%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 318mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 7% Vitamin C 55%
Calcium 7% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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