Cooked Carpaccio

A friend recently told me her mom used to have the butcher slice paper-thin pieces of filet to have in the fridge. That way when my friend got home from school, she could make herself her own little steak sandwich with those slices….Nice mom! But that made me think of carpaccio (thinly sliced or pounded beef served RAW) and how good filet is all on its own. But mostly we like our meat cooked around here. Italians eat the raw slices with olive oil and shavings of Parmesan cheese. I am just laying my thin slices out on an ovenproof dish and broiling the meat. I love the addition of greens—add some bread, and this is a great quick, light dinner, easy to make for one, even.

Prep time: 5 minutes

Cook time: 4 to 5 minutes

Serves: 1

4 ounces beef tenderloin, sliced paper-thin (ask butcher to do this)

1 cup greens

1/2 teaspoon extra-virgin olive oil

1/4 ounce Parmesan cheese shavings

Salt and black pepper to taste.

Lemon wedge for garnish

1. Preheat broiler. Lay slices of beef in one layer on an ovenproof dish. Broil for about 4 minutes until all the pink is gone.

2. Top beef with greens (bitter arugula is wonderful with this dish). Drizzle olive oil over the beef and greens, top with Parmesan and season to taste. Serve with lemon wedge to squeeze over all.

Note: Shave Parmesan from chunk of the cheese using a potato peeler. If you don’t have a butcher to slice meat for you, freeze a small piece of filet for about 1 hour. Use a super-sharp slicing knife to cut the thinnest pieces possible. If you still think they are too thick? Pound them flat. And if you’re cutting costs, enjoy this with eye of round, but DO cut that thicker (1/4-inch) and pound flat to tenderize it.

 

 

 

 

Nutrition Information:

Calories 202; Calories from Fat 82; Percentage of Calories from fat 40%;Total Fat 9g; Saturated Fat 3g; Cholesterol 60mg; Sodium 196mg; Carbohydrates 2g; Fiber 1g; Sugars 1g; Protein 28g; Vitamin A 82%; Vitamin C 23%; Calcium 10%; Iron 13%