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Paper thin raw beef sirloin salad.
3 oz parmesan cheese, shaved
1 tsp mustard seeds
1/2 tsp white pepper
1 dash salt
2 tsps olive oil
2 lemons yield lemon juice
8 cups arugula
6 oz beef tenderloin
Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8" to 1/4" pieces.
Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
Repeat until all of the meat is sliced and pounded.
Divide the meat evenly among 4 chilled plates.
Drizzle with lemon juice and olive oil and mustard seeds.
Serve with greens, salt and pepper (to taste) and parmesan cheese.
in 1 serving of Beef Carpaccio.
, 8% carbs, 27% protein.
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