Atkins Appetizer Recipes

Ingredients:

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 drained nonpareil capers
3 cup arugula leaves - (gently packed), washed, and
thinly sliced
Parmesan cheese curls
= (make with a vegetable peeler)
Freshly-ground black pepper, to taste

Instructions:

Wrap beef and freeze until firm, about 1 hour. Cut beef across the grain
into 1/8-inch 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.

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.

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.

This recipe yields 6 servings.

Carbohydrates: 1 grams
Net Carbs: 1 grams
Protein: 10.5 grams
Fat: 21 grams
Calories: 239

Comments: The key to slicing beef very thinly is to freeze it partially.
For a change of pace, you can make this dish with sushi-grade fresh raw
tuna.

Description:
"This favorite restaurant appetizer is easy to make at home, but if you are
leery of eating raw beef, skip this recipe."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-24-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 81 Calories; 9g Fat (97.8% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 178mg Sodium. Exchanges: 0 Fruit; 2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 6