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Recipe: Carpaccio of beef

Dumbbell icon High protein
Low carb
Gluten free


Jason has put together his take on the classic beef carpaccio here, inspired by his time working for Piccolino restaurants.

Beef is often a much maligned meat, thought of as high in calories when compared to other proteins and also relatively expensive, while the intensity needed to farm beef and the resources farming draws from the environment have both been criticised.

Like all things, we recommend beef in moderation and in particular if you can afford it to go for grass-fed which may be more expensive but is certainly more flavoursome and also adds valuable omega three fats to its already high iron and B vitamin content.

Here we pair it with wild rocket which has lots of vitamins including C, E, many of the Bs and K, plus cancer-protecting plant compounds called glucosinolates, and pine nuts which are high in protein, high in good fats, high in fibre and high in important minerals such as magnesium, responsible for more than 300 different reactions in the body and phosphorus.

We then top it all off with our lovely creamy dressing.

  1. Roll the fillet in the salt and pepper
  2. In a very hot pan, with a slight drizzle of oil seal all sides quickly to sterilise the cut
  3. Roll in cling film tightly and chill to almost freezing point to help slice thinly
  4. Carve as thinly as possible
  5. Dress the rocket with a splash of virgin olive oil and lay on  plate placing the sliced beef on top
  6. Drizzle with our BB creamy dressing
  7. Sprinkle over the pine nuts
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200g/7oz beef fillet centre cut 2tsp sea salt 0.5tsp black pepper 100g/4oz rocket 150g/5oz Brilliant Base vegan creamy dressing 4tsp toasted pine nuts
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Nutrition per serving

Serves 2

419 kcal
24g fat
8g carbs
29g protein

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Vegan creamy dressing

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