Paleo Beef Carpaccio with Arugula

This Paleo Beef Carpaccio is a fresh and elegant dish that showcases thinly sliced raw beef, topped with peppery arugula and a drizzle of lemon vinaigrette. It's a perfect starter for any special occasion or a light meal that adheres to paleo principles.

Cuisine: American

Cooking time: 10 minutes

Serves: 4

Ingredients

  • 1 pound high-quality beef tenderloin
  • 4 cups fresh arugula
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sea salt
  • 1 teaspoon freshly cracked black pepper

Instructions

  1. 1. Place the beef tenderloin in the freezer for about 30 minutes to firm it up, making it easier to slice.
  2. 2. Once firm, remove the beef from the freezer and slice it as thinly as possible using a sharp knife.
  3. 3. Arrange the beef slices on a large serving platter, slightly overlapping them.
  4. 4. In a small bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper to create the vinaigrette.
  5. 5. Drizzle the vinaigrette over the beef slices and top generously with fresh arugula before serving.

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