Low Sodium Beef Carpaccio
Elevate your appetizer game with this refined and heart-healthy Low Sodium Beef Carpaccio recipe—an elegant dish that highlights the natural, succulent flavor of beef tenderloin without relying on excess sodium. Delicately sliced paper-thin beef is complemented by a vibrant lemon-olive oil dressing, freshly cracked black pepper, and a medley of bold toppings like arugula, Parmesan shavings, capers, and chives. Designed to be a healthier twist on the classic Italian carpaccio, this recipe ensures maximum flavor through simple, fresh ingredients. Perfect for entertaining, it comes together in just 20 minutes and is served chilled for a gourmet experience that’s both light and indulgent. Ideal for low sodium diets, it’s a feast for both the taste buds and the eyes!
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Recipe Information
Ingredients
- 300 grams Beef tenderloin
- 3 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Black pepper
- 50 grams Arugula (rocket)
- 20 grams Parmesan cheese
- 1 tablespoon Capers
- 1 tablespoon Chives
Instructions
Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for 30 minutes. This step allows you to slice the beef more easily as the firmer texture helps in achieving paper-thin slices.
While the beef is chilling, prepare the dressing by whisking together olive oil and lemon juice in a small bowl. Set aside.
Remove the beef from the freezer. Once firm, use a very sharp knife to slice the beef tenderloin as thinly as possible. If necessary, flatten each slice gently using a meat tenderizer between two sheets of plastic wrap.
Arrange the beef slices on a large platter or individual plates, slightly overlapping the slices for an appealing presentation.
Drizzle the olive oil and lemon juice dressing evenly over the beef slices.
Evenly sprinkle freshly cracked black pepper over the carpaccio. Adjust to your taste preference, but remember to focus on flavors rather than sodium.
Garnish the carpaccio with fresh arugula leaves, scattered evenly across the plate.
Using a vegetable peeler, shave or grate Parmesan cheese over the top of the beef and arugula.
Distribute the capers evenly over the dish, providing a tangy punch to complement the rich textures.
Lastly, sprinkle chopped chives over the dish for added color and a mild onion flavor.
Serve immediately as a stylish and flavorful appetizer, allowing your guests to enjoy the natural, simple taste of the beef enhanced by fresh ingredients.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 1445 mg | 63% | |
| Total Carbohydrate | 4.9 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.5 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 316 mg | 24% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1389 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
