Meat
Beef Carpaccio with Balsamic Sauce
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- beef tenderloin2.12 oz (60 g)
- prepared balsamic vinaigrette0.71 oz (20 g)
- Grana Padano0.53 oz (15 g)
- sea salt0.04 oz (1 g)
- ground black pepper0.04 oz (1 g)
- leaf lettuce0.35 oz (10 g)
- cherry tomatoes0.71 oz (20 g)
- fresh thyme0.07 oz (2 g)
Directions
- Trim the beef of silverskin and excess surface fat, wrap it tightly, and freeze.
- Slice the frozen beef paper-thin on a deli slicer and arrange on a plate. Drizzle with dressing and season with coarse sea salt, freshly ground black pepper, and grated Parmesan.
- Place a mixed-green salad tossed with balsamic dressing in the center.
- Garnish with thyme and cherry tomatoes.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
233kcal
17.5 gProtein
16.4 gFat
3.8 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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