Servings: 3 to 4, as an appetizer

Time in the Kitchen: 20 minutes, plus 2 hours for meat to chill

Ingredients:

½ pound beef tenderloin (230 g)

3 to 4 handfuls of dark leafy greens

2 tablespoons lemon juice (30 ml)

1 tablespoon red wine vinegar (15 ml)

1 teaspoon Dijon mustard (5 ml)

1/4 teaspoon kosher salt (a pinch)

½ cup extra virgin olive oil (120 ml)

How to do:

Wrap the tenderloin in plastic wrap and put in the freezer for 1 ½ to 2 hours. In the freezer for this amount of time, the meat becomes firm (not frozen) and is easier to slice very thinly.

Put serving plate(s) in the refrigerator to chill.

Thinly slice the meat into 3mm to 6 mm paper-thin pieces. If the pieces are not as thin as you’d like, then loosely wrap the slices in a piece of plastic wrap. Use a meat tenderizer to pound the slices thinly.

In a medium bowl, whisk together the lemon juice, red wine vinegar, Dijon mustard, salt and olive oil. Toss with the greens.

Arrange the slices of meat on chilled serving plates. Arrange the salad around the meat and serve.

There are 240 calories in 1 serving of Beef Carpaccio. Calorie breakdown: 65% fat, 8% carbs, 27% protein.

Enjoy!!!

LTC Torque Fitness & Wellbeing Team!