Low Sodium Classic Beef Carpaccio
Elevate your appetizer game with this Low Sodium Classic Beef Carpaccio, a sophisticated dish that’s as visually stunning as it is flavorful. Tender slices of ultra-thin beef tenderloin are the star, paired perfectly with a zesty homemade vinaigrette of extra virgin olive oil, fresh lemon juice, and minced garlic—all crafted to keep sodium levels in check without compromising taste. Finished with vibrant baby arugula, briny capers, shaved Parmesan, and a sprinkle of fresh parsley, this dish is a celebration of fresh, bold flavors. Ideal for entertaining or an elegant first course, this carpaccio is quick to prepare, requiring no cooking and just 25 minutes of prep time. Serve with crusty bread for a light yet indulgent start to your meal. Perfect for fans of healthy, low-sodium, and gourmet recipes!
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Ingredients
- 10 ounces beef tenderloin
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove fresh garlic, minced
- 1 teaspoon black pepper, freshly cracked
- 1 tablespoon capers, rinsed and drained
- 2 cups baby arugula
- 2 tablespoons Parmesan cheese, shaved
- 1 tablespoon fresh parsley, finely chopped
Directions
Step 1
Begin by wrapping the beef tenderloin tightly in plastic wrap, shaping it into a uniform cylinder to make slicing easier.
Step 2
Place the wrapped meat in the freezer for about 20 minutes until firm but not frozen solid. This will assist in slicing the beef ultra-thin.
Step 3
While the beef is chilling, prepare the low sodium vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and freshly cracked black pepper. Set aside to allow the flavors to meld.
Step 4
Once the beef is firm, unwrap it and use a sharp knife to slice it as thinly as possible. Place each slice between sheets of plastic wrap, gently flatten using a meat mallet or rolling pin to achieve nearly paper-thin slices.
Step 5
Arrange the beef slices on a large serving platter or individual plates. Make sure the slices slightly overlap each other for a pleasing presentation.
Step 6
Drizzle the prepared vinaigrette evenly over the beef slices.
Step 7
Scatter the rinsed and drained capers and shaved Parmesan over the top. Add the baby arugula across the dish for a fresh, peppery taste.
Step 8
Finish with a garnish of fresh parsley, adding a touch of green and vibrancy.
Step 9
Serve immediately with crusty bread on the side, if desired.
Nutrition Facts
| Serving size | (439.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 990.0 |
| Total Fat 69.0g | 0% |
| Saturated Fat 17.4g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 270.8mg | 0% |
| Sodium 1429.8mg | 0% |
| Total Carbohydrate 7.3g | 0% |
| Dietary Fiber 2.1g | 0% |
| Total Sugars 2.0g | |
| Protein 92.0g | 0% |
| Vitamin D 13.3IU | 0% |
| Calcium 266.7mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 1406.2mg | 0% |
Source of Calories