Gluten Free, High-Protein
Carpaccio of beef
30 mins
Easy
2 Servings
Jason has put together his take on the classic beef carpaccio here, inspired by his time working for Piccolino restaurants. If you use grass-fed meat it's also high in good omega 3 fats too.
About This Recipe
Jason has put together his take on the classic beef carpaccio here, inspired by his time working for Piccolino restaurants. Beef is often a much maligned meat, thought of as high in calories when compared to other proteins and also relatively expensive, while the intensity needed to farm beef and the resources farming draws from the environment have both been criticised.
Like all things, we recommend beef in moderation and in particular if you can afford it to go for grass-fed which may be more expensive but is certainly more flavoursome and also adds valuable omega three fats to its already high iron and B vitamin content.
Here we pair it with wild rocket which has lots of vitamins including C, E, many of the Bs and K, plus cancer-protecting plant compounds called glucosinolates, and pine nuts which are high in protein, high in good fats, high in fibre and high in important minerals such as magnesium, responsible for more than 300 different reactions in the body and phosphorus.
We then top it all off with our lovely brilliant base vegan creamy dressing.
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Ingredients
200g/7oz beef fillet centre cut
2tsp sea salt
0.5tsp black pepper
100g/4oz rocket
150g/5oz BB vegan creamy dressing
4tsp toasted pine nuts
Nutrition Per Serving
Calories
419
Fats
24G
Carbs
8G
Protein
29G
Method
Roll the fillet in the salt and pepper
In a very hot pan, with a slight drizzle of oil seal all sides quickly to sterilise the cut
Roll in cling film tightly and chill to almost freezing point to help slice thinly
Carve as thinly as possible
Dress the rocket with a splash of virgin olive oil and lay on plate placing the sliced beef on top
Drizzle with our BB creamy dressing
Sprinkle over the pine nuts