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