Beef Carpaccio With Arugula and Caper Vinaigrette
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-24-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 6
This favorite restaurant appetizer is easy to make at home, but if you are leery of eating raw beef, skip this recipe.
12 ounce filet mignon (tenderloin steak)
2 tablespoons fresh lemon juice
2 tablespoons warm water
1 tablespoon red-wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
2 tablespoons drained nonpareil capers
3 cups arugula leaves - (gently packed), washed, and
thinly sliced
Parmesan cheese curls
= (make with a vegetable peeler)
Freshly-ground black pepper, to taste
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 sushigrade fresh raw tuna.
Appetizers
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.		   Beef Curry
n/a
Low Carb Recipes at http://www.Lowcarbluxury.com
Formatted for MC6: 05-30-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
A long-simmering curry becomes a quick one when you substitute a tender cut of beef (sirloin, fillet...) and stir-fry it till mediumrare.
1 1/2 pounds sirloin or tenderloin steak, cut 1" cubes
3 tablespoons olive oil
1 onion, cut thin slices
3 garlic cloves, minced
1 tablespoon minced fresh ginger
2 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes
1/8 teaspoon turmeric
1/2 teaspoon salt
2 tablespoons water
3 tablespoons chopped cilantro
In a large frying pan, heat the oil over moderate heat.  Add the onion and cook, stirring occasionally, until translucent, about 5
minutes.  Add the garlic and ginger and cook, stirring, for 1 minute.
Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper flakes, turmeric, salt, and water.  Add the paste to the
onion and cook, stirring, for 1 minute.
Add the meat to the pan and cook, stirring, for 3 minutes.  Raise the heat to moderately-high and cook to your taste, stirring, about
2 minutes longer for medium-rare.  Stir in the cilantro.
This recipe yields 4 servings; 1 carb gram per serving.
Beef, Main Dish
Per Serving (excluding unknown items): 110 Calories; 10g Fat (82.7% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 270mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat.


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