Lunch

Beef Carpaccio with Arugula Salad, Capers & Shaved Parmigiano

Name: Beef Carpaccio with Arugula Salad, Capers & Shaved Parmigiano
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 8 oz center-cut beef tenderloin, room temperature; 3 tbsp extra-virgin olive oil, divided; 1.5 tbsp fresh lemon juice; 2 cups baby arugula; 2 tbsp capers (brined), drained and rinsed; 1.5 oz Parmigiano-Reggiano; Fleur de sel to taste; Cracked black pepper to taste; Lemon zest from 1/2 unwaxed lemon

A single sheet of pristine beef tenderloin, sliced transparent and shimmering, dressed with extra-virgin olive oil and lemon, topped with peppery arugula, brined capers, flakes of aged Parmigiano-Reggiano, and a whisper of fleur de sel. A showstopper of simplicity and quality.

281cal 8gprotein 4gcarbs 27gfat 25min prep 2serves

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