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–+ servings

Carpaccio

By: Nadia Aidi
|
Servings: 2 servings
Thinly pounded beef tenderloin carpaccio crusted in za'atar and sumac, finished with a creamy Kewpie sauce, crispy fried capers, shaved Parmigiano, and lemon-dressed arugula.
Prep 15 minutes
Cook 5 minutes
Freezing Time 1 hour
Total 1 hour 20 minutes
carpaccio

Equipment

  • cutting board
  • plastic wrap
  • small bowl
  • whisk
  • Small skillet
  • paper towels
  • parchment paper
  • Rolling Pin

Ingredients

Beef

  • 1 tbsp za'atar
  • 1 tbsp sumac
  • 1 tbsp seasoned salt
  • 4 oz beef tenderloin freshly cut, high quality

Lemon Dijon Sauce

  • 3 tbsp Japanese mayo Kewpie
  • 1/2 tsp lemon juice
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp milk
  • 1/2 tsp Dijon mustard

Fried Capers

  • 1 drizzle avocado oil for frying
  • 3 tbsp capers patted very dry

To Assemble

  • arugula to taste
  • 1 drizzle lemon juice
  • salt to taste
  • black pepper to taste
  • olive oil to taste
  • Parmigiano shaved, to taste

Instructions

  • Season the Beef: Mix the za'atar, sumac, and seasoned salt on a cutting board. Coat the tenderloin completely, wrap tightly in plastic wrap, and freeze 1 to 2 hours to firm.
    1 tbsp za'atar, 1 tbsp sumac, 1 tbsp seasoned salt, 4 oz beef tenderloin
  • Make the Sauce: Whisk the Japanese mayo, lemon juice, Worcestershire, milk, and Dijon until smooth.
    3 tbsp Japanese mayo, 1/2 tsp lemon juice, 1/2 tsp Worcestershire sauce, 1/2 tsp milk, 1/2 tsp Dijon mustard
  • Fry the Capers: Heat avocado oil in a small skillet over medium-high. Fry the capers 4 to 5 minutes until crisp. Drain on paper towels.
    1 drizzle avocado oil, 3 tbsp capers
  • Dress the Arugula: Toss the arugula with lemon juice, salt, pepper, and olive oil.
    arugula, 1 drizzle lemon juice, salt, black pepper, olive oil
  • Slice the Beef: Slice the tenderloin thinly. Lay between two sheets of parchment and roll with a rolling pin to desired thinness.
  • Assemble: Arrange the tenderloin on a plate. Drizzle with the sauce and olive oil. Top with the fried capers, black pepper, shaved Parmigiano, and dressed arugula. Finish with a squeeze of lemon.
    Parmigiano

Nutrition

Calories: 203kcal, Carbohydrates: 3g, Protein: 3g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 12mg, Sodium: 4656mg, Potassium: 122mg, Fiber: 2g, Sugar: 1g, Vitamin A: 624IU, Vitamin C: 5mg, Calcium: 142mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info