Carpaccio
Carpaccio is something I ALWAYS order at restaurants so wanted to make my version and I gotta say…it was 👌🏻❤️ the little details like the fried capers and seasoning on the tenderloin make it so good!
Ingredients
- 4 oz Tenderloin if you can, get it freshly cut, in the very least buy it the same day you’ll use. Get high quality
- 1 tbsp Za’atar
- 1 tbsp Sumac
- 1 tbsp Seasoned salt
- 3 tbsp Japanese mayo kewpie
- 1/2 tsp Lemon + more for drizzling on arugula and the carpaccio
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Milk
- 1/2 tsp Dijon mustard
- 3 tbsp Capers pat dried very well
- Arugula to taste
- Olive oil to taste
- Parmigiano to taste
- Black pepper to taste
Instructions
- First, place the za’atar, sumac and seasoned salt in a cutting board and mix. Then, completely coat the tenderloin in it and wrap in plastic wrap. Let sit in freezer for 1-2 hours for easier cutting.
- Secondly, mix the mayo, 1/2 tsp lemon, Worcestershire, milk and dijon.
- Fry the capers on medium high with avocado oil for 4-5 minutes until crispy. Then, let sit in paper towels.
- Dress the arugula with lemon, salt, pepper and olive oil.
- Then, slice the tenderloin thinly, place in between parchment paper and using a rolling pin thin out to desired thickness.
- Lastly, arrange the tenderloin on a plate, drizzle the mayo sauce, some olive oil, top with the fried capers, black pepper, shaved Parmigiano and the arugula. I always drizzle more lemon on top.
Nutrition
Calories: 444kcal, Carbohydrates: 5g, Protein: 25g, Fat: 36g, Saturated Fat: 6g, Polyunsaturated Fat: 20g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 92mg, Sodium: 8036mg, Potassium: 533mg, Fiber: 2g, Sugar: 1g, Vitamin A: 223IU, Vitamin C: 5mg, Calcium: 108mg, Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.