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Beef Carpaccio with Pears and Arugula
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Arugula brings its crisp, peppery qualities to a plate of Forelle pears, beef carpaccio, and shaved Parmesan. Tossing the greens in olive oil and lemon juice creates a citrusy tart complement for the fruit; the lemon also keeps the pear creamy-looking.
Ingredients
- 1 whole beef tenderloin (about 1 pound)
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 tablespoons plus 2 teaspoons freshly squeezed lemon juice, plus wedges for serving
- Coarse salt and freshly ground pepper
- 3 Forelle pears (about 1 pound total)
- 6 ounces arugula, trimmed
- 4 ounces Parmesan cheese, shaved
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 151 % Daily Value *
- Total Fat: 5 g 8.07%
- Saturated Fat: 1 g 6.8%
- Trans Fat: 0 g %
- Cholesterol: 40 mg 13.33%
- Sodium: 45 mg 1.89%
- Calcium: 52 mg 5.23%
- Potassium: 194 mg 5.55%
- Magnesium: 0 mg 0%
- Iron: 2 mg 12.33%
- Zinc: 0 mg 0%
- Total Carbohydrate: 13 g %
- Dietary Fiber: 3 g 11.1%
- Sugar: 8 g
- Protein: 16 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 13.84%
- Vitamin C 12.9%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit1
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat2
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total2 oz-eq
