Beef Carpaccio

Nutrition Information (per serving)

10 g
214 mg
7 g
5 g
1 g
26 mg

8 oz beef tenderloin
2 tsp extra-virgin olive oil
½ tsp smoked salt
½ tsp freshly ground black pepper
½ tsp lemon zest
1 cup assorted micro greens
4 tsp capers
8 tsp prepared horseradish
2 flatbreads

  1. Thinly slice beef into eight 1-ounce slices. Arrange slices about 3 inches apart on sheets of plastic wrap, cover with additional sheets of plastic wrap and, using a meat mallet, pound beef until very thin, about ⅛-inch thick.
  2. Using your fingers, press the meat out until you can see through it.
  3. Place beef on a plate and drizzle with olive oil. Sprinkle with salt, pepper and lemon zest.
  4. Serve each slice of beef topped with 2 tablespoons micro greens, ½ teaspoon capers, 1 teaspoon horseradish and ¼ piece of flatbread.
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