Atkins Beef Recipes

Ingredients:

1 steak (12 oz) filet mignon, (tenderloin steak)
2 tbsp fresh lemon juice
2 tbsp warm water
1 tbsp red-wine vinegar
1/4 cup extra-virgin olive oil
1/2 tsp salt
2 tbsp nonpareil capers, drained
3 cup arugula leaves, &1
parmesan cheese curls, &2
black pepper

Instructions:

&1: washed, thinly sliced, gently packed

&2: make with a vegetable peeler

This favorite restaurant appetizer is easy to make at home, but if you are
leery of eating raw beef, skip this recipe. For a change of pace, you can
make this dish with sushi-grade fresh raw tuna.

1. Wrap beef and freeze until firm, about 1 hour. Cut beef across the grain
into 1/8' slices. Place slices between two sheets of plastic wrap and
pound with a kitchen mallet until paper-thin but thick enough to be lifted
from the plastic without tearing. Roll up beef in plastic and refrigerate 1
hour.

2. For vinaigrette: In a blender, process lemon juice, water, vinegar, oil
and salt until smooth. (You may also whisk dressing ingredients in a bowl.)
Pour into a small bowl and stir in capers.

3. Arrange beef slices in a single layer over six plates. Toss arugula with
half the dressing. Mound arugula on top of beef. Top with Parmesan curls
and black pepper. Serve remaining dressing separately.

The key to slicing beef very thinly is to freeze it partially.

Servings: 6

Prep time: 15 minutes

Chill time: 2 hours

Carbohydrates: 1 grams

Net Carbs: 1 grams

Protein: 10.5 grams

Fat: 21 grams

Calories: 239

Servings: 1