Beef Carpaccio
Paper thin raw beef sirloin salad.
Servings: 4
Average Rating: Average FatSecret member ranking
  1. Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
  2. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8" to 1/4" pieces.
  3. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
  4. Repeat until all of the meat is sliced and pounded.
  5. Divide the meat evenly among 4 chilled plates.
  6. Drizzle with lemon juice and olive oil and mustard seeds.
  7. Serve with greens, salt and pepper (to taste) and parmesan cheese.
Nutrition summary

There are 240 calories in 1 serving of Beef Carpaccio.
Calorie split: 65% fat, 8% carbs, 27% protein.

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