Low Carb Carpaccio. Another food gift from the gods. Traditional Carpaccio is made with raw beef tenderloin and if that makes you queasy then I am sorry and this is not for you. I have seen restaurants and recipes that say to sear the tenderloin before slicing which to my mind seems counterproductive to paper thin pieces of beef. Once beef is cooked, even the slightest bit, it cannot be pounded and keep any of its integrity around the edges. It is far easier to slice after having been in the freezer an hour or so.
There are a million ways (not really) to dress this dish and simple is best. You are featuring the best cut of the cow so don’t bury it. It only begs to be highlighted. Arugula is the garnish greens of choice and if it tastes bitter to you (it does to me) then by all means top with a spring mix. Steve Cooksey @diabeteswarrior would probably go out & pick wild field greens.
OK, who doesn’t like a challenge? Steve just tweeted me about using rendered tallow in place of the mayo. I have said several times that I do render my own so I marched into the kitchen and made it with the beef fat. Taste was not the problem-it was good-but that part in the recipe about keeping the dressing chilled? Not so good. It began to harden in a minute or so and 10 minutes in, it was pretty solid. So all you purists out there? Please feel free to use tallow. Me, I’ll stick with the measly amount of mayo.
So stay around for the ride, This is extremely simple to make and quite an elegant visual.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 12 Oz Piece Beef Tenderloin (About 3 Oz Per Person)
- 2 T Olive Oil
- 2 t Red Wine Vinegar
- 2 t Dijon Mustard
- 2 t Mayo
- 1 t Lemon Juice
- Pinch Kosher Salt
- Pinch Pepper
- Grated Or Shaved Parmesan Cheese
- 1 Finely Slivered Or Chopped Shallot
- 4 Handfuls Greens
- Olive Oil For Drizzling Over Meat
- 4 t Capers (Optional But Good)
- Freeze tenderloin for at least an hour.
- Slice into rounds about ⅛"-¼". Allow to completely thaw and it will not take long.
- Put meat between film and pound until very thin.
- Whisk rest of ingredients and keep chilled.
- Plate beef in a circle overlapping as you go.
- Sprinkle meat with kosher salt and freshly cracked pepper.
- Place 1 handful of greens & sprinkle with shallots.
- Drizzle with dressing and top with Parmesan cheese.
- Serve immediately.
- 4 Servings
- 397 Calories, 22.5g Protein, 3g Carbs, 1.1g Fiber, 1.9g Net Carbs
- If you want to make this into a full fledged salad, double the dressing, add more greens, and garnish with a few small diced red onions.