Ingredients:
Ingredients:
- 8 oz beef tenderloin
- Salt
- Black pepper
- 2 cups fresh arugula leaves
- 1 lemon
- 1 tablespoon extra virgin olive oil
- Shaved Parmesan cheese (optional)
- Capers (optional)
Instructions:
Instructions:
1. Arrange the thin slices of beef tenderloin on a large serving platter.
2. Season the beef with salt and freshly ground black pepper to taste.
3. In a small bowl, whisk together the lemon juice and extra virgin olive oil to create a light vinaigrette.
4. Drizzle the lemon vinaigrette over the beef slices evenly.
5. Top with fresh arugula leaves, distributing them across the beef.
6. If desired, add shaved Parmesan cheese and capers for additional flavor.
7. Serve immediately as an elegant appetizer or light main course.
Summary:
The Beef Carpaccio with Arugula and Lemon Vinaigrette is a light and elegant Italian dish inspired by Carlo Cracco, offering a refined balance of flavors. With only 220 calories per serving and a low-fat content, this recipe features thinly sliced beef tenderloin seasoned with salt and pepper, topped with fresh arugula, and drizzled with a lemon vinaigrette. Optional additions include shaved Parmesan cheese and capers for extra flavor. Perfect as an appetizer or a light main course, this dish is a sophisticated choice for a delightful dining experience.
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