Beef Carpaccio

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
110
protein 
10 g
sodium 
214 mg
carbohydrates 
7 g
fat 
5 g
fiber  
1 g
cholesterol 
26 mg
Servings 
8
Ingredients 

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

Instructions 
  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.


 

About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.