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Beef Carpaccio with Arugula and Caper Vinaigrette Recipe

Atkins Beef Carpaccio with Arugula and Caper Vinaigrette
Net Atkins Count ™
Prep Time: 15 Minutes
Cook Time: Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator Calculating Net Atkins Count™


  • 12 oz Beef Tenderloin (Trimmed to 1/4" Fat, Prime Grade)
  • 1 1/2 fl oz Fresh Lemon Juice
  • 1 tbsp Red Wine Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp, drained Capers
  • 3 cup Arugula (Rocket)


  1. Wrap beef in plastic wrap and freeze until firm, about 1 hour.
  2. Cut beef across the grain into 1/8 slices. Place slices between two sheets of plastic wrap and pound with a kitchen mallet until paper-thin but thick enough to be lifted from the plastic without tearing. Roll up beef in plastic and refrigerate 1 hour.
  3. For vinaigrette: In a blender, process lemon juice, vinegar, oil and salt until smooth. (You may also whisk dressing ingredients in a bowl.) Pour into a small bowl and stir in capers.
  4. Arrange beef slices in a single layer over six plates.
  5. Toss arugula with half the dressing. Pile arugula on top of beef. Top with Parmesan curls (make with vegetable peeler) and serve remaining dressing separately.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.