Beef Carpaccio Salad with Citrus Vinaigrette

A splash of citrus gives this healthy protein dish a tangy punch. Serve it as a dinner party starter or a light lunch.



Serves two


  • 10 oz. beef tenderloin from the tip end of the roast
  • 2 cups arugula
  • 1 fresh lemon
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 oz. sesame seeds (optional)


  1. Wrap the tenderloin in plastic wrap and place in the freezer to chill for 2 hours.
  2. Take the beef out of the freezer and unwrap. Using a very sharp knife, slice the beef as thinly as you can. (Approximately 1/8-inch thick slices.)
  3. Lay slices of beef between two sheets of plastic wrap. Using a meat mallet, gently pound the beef until paper-thin.
  4. Divide evenly and lay the slices of beef on two chilled plates.
  5. In a medium bowl, toss arugula, fresh juice of lemon, olive oil, salt, and pepper.
  6. Top each plate of beef with 1 cup of arugula salad and sesame seeds. Serve.

Note: If you have any health concerns, you can sear the tenderloin well on all sides before chilling and slicing it. To sear, heat a cast iron skillet on medium-high heat. Add a splash of vegetable oil and sear the meat until brown and slightly crisp on all sides, about 2 minutes each side. Remove from pan and allow it to rest for 5 minutes.

Nutrition Facts (per serving): 268.5 calories, 36.5g protein, 2.8g carbohydrates, 1g sugars, 0.3g fiber, 12.57g fat (3.8g saturated fat)

Recipe courtesy of Toscana Restaurant & Wine Bar in Windsor, Ontario, Canada.

Comments are closed.