Low Sodium Classic Beef Carpaccio
Discover a healthier twist on a gourmet favorite with our Low Sodium Classic Beef Carpaccio recipe. This elegant appetizer highlights paper-thin slices of perfectly chilled beef tenderloin, delicately dressed with a zesty vinaigrette made from extra virgin olive oil, fresh lemon juice, garlic, and cracked black pepper—keeping the flavors bold while minimizing sodium intake. Topped with capers, shaved Parmesan, and peppery baby arugula, this dish embodies simplicity and sophistication. Perfect for entertaining or an indulgent starter, this no-cook recipe is ready in just 25 minutes and pairs beautifully with crusty bread for a complete experience. With its vibrant presentation and refined flavors, this low-sodium carpaccio is sure to impress while being mindful of heart-healthy choices.
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Recipe Information
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
Instructions
Begin by wrapping the beef tenderloin tightly in plastic wrap, shaping it into a uniform cylinder to make slicing easier.
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.
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.
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.
Arrange the beef slices on a large serving platter or individual plates. Make sure the slices slightly overlap each other for a pleasing presentation.
Drizzle the prepared vinaigrette evenly over the beef slices.
Scatter the rinsed and drained capers and shaved Parmesan over the top. Add the baby arugula across the dish for a fresh, peppery taste.
Finish with a garnish of fresh parsley, adding a touch of green and vibrancy.
Serve immediately with crusty bread on the side, if desired.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 1430 mg | 62% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.0 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 267 mg | 21% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1406 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.
