Seared Carpaccio
Modified and reprinted with permission from Eat Happy Italian by Anna Vocino, BenBella Books, 2024. Photographs by Anna Vocino.This elegant dish is from Anna Vocino’s latest cookbook, Eat Happy Italian, which is not entirely keto but contains several great keto recipes. It’s a delightful mix of bold flavors and delicate textures. The tenderloin, seared briefly for rich flavor, is sliced ultra-thin, creating a melt-in-your-mouth experience. Slightly bitter arugula adds freshness, while a creamy lemon-balsamic dressing lends richness in every bite, making this dish perfect for special occasions or a quick, impressive appetizer. Author Anna Vocino says about this recipe: “Carpaccio is whisper-thin cuts of raw beef tenderloin drizzled with a vinaigrette and garnished with arugula, parmesan, and capers. It’s basically an entire meal when I make it. But you can make it and share. Sharing is caring, after all. I like to sear my beef tenderloin first, but if you’re pressed for time, the most important element is getting that tenderloin in the freezer for 30 minutes to 2 hours first to help you slice it thinner.”
Ingredients List
- 1 2 lb Beef tenderloin
- 2 tbsp mayonnaise
- 1 tbsp lemon juice 1/2 fresh lemon squeezed, plus wedges for garnish
- 1 tsp Dijon mustard
- 1 tsp Balsamic vinegar
- 2 cups Arugula
- 3 tbsp Shaved parmesan cheese for garnish
- 1 tbsp Capers for garnish
- Salt & Pepper to taste
Instructions
- Season the beef tenderloin all over with salt and pepper.
- Heat a large, flat-bottomed sauté pan over high heat. Add the tenderloin and sear for 1 minute per side. Remove from the heat and let cool for a few minutes. Wrap the tenderloin in plastic wrap or place in a freezer-safe container and freeze for at least 30 minutes or up to 2 hours. The tenderloin needs to be hard enough to slice easily but not frozen solid.
- Meanwhile, in a small bowl, whisk together the mayonnaise, lemon juice, mustard, and vinegar. Cover and refrigerate until ready to serve.
- Slice the tenderloin paper-thin, or as thin as possible, and arrange it on salad plates. Top the slices with a handful of arugula, then drizzle with the dressing. Garnish each plate with parmesan, capers, and lemon wedges, then serve.
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Credits
See more recipes fromAnna Vocino
I like Carpaccio but never tried it seared before. Pretty good and the dressing too.