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Add a photoServings: 6
Ingredients
- 1 piece beef tenderloin - (6 ounce)
- Â Â Creole seasoning to taste
- Â Â Drizzle of extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 x fresh artichokes
- 1/2 x fresh lemon
- Â Â White truffle oil
- 2 ounce Parmesan-Reggiano cheese
Directions
- Season the tenderloin with extra virgin olive oil and Creole seasoning. Heat a medium skillet over medium heat. Add in the tenderloin and sear for 2 min on each side. Remove from the heat and cold completely. Wrap tightly in plastic wrap and place in the freezer and freeze for 1 hour.
- Remove from the freezer and slice into 6 equal pcs. Place each piece between two sheets of plastic wrap. Using a meat mallet, lb. out each piece very thin. Keep between the plastic wrap till ready to use. Place in the refrigerator till ready to use.
- Trim off the leaves of the artichokes. Using a mandoline, slice the artichoke into thin slices. Lightly toss the artichokes with lemon juice to prevent browning. Season with salt and pepper.
- To serve, place the carpaccio over each serving plate. Place a thin layer of the artichokes over the meat. Garnish with a drizzle of the truffle oil and the cheese.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 6 servings | |
| Calories 42 | |
| Calories from Fat 16 | 38% |
| Total Fat 1.73g | 2% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 18mg | 1% |
| Potassium 101mg | 3% |
| Total Carbs 2.15g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.22g | 0% |
| Protein 4.64g | 7% |
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