Paleo-talian Carpaccio
Recipe type: main course, appetizer
Cuisine: Italian, Paleo
Serves: 4
You can add ¼ cup shaved Parmesan cheese to this finished recipe. Not strictly Paleo but extremely tasty! For this recipe I used frozen meat, as I get my meat directly form the farmer, I am not worried about bacteria. I would not eat commercial, factory farmed meat raw, it is better to invest in a small piece of really high quality beef, you will not need much for this dish.
  • 8 ounces of grass-fed, grass-finished filet mignon or tenderloin, never frozen
  • 1 bunch fresh organic Arrugula, washed and trimmed
  • 4 tablespoons truffle infused extra virgin olive oil
  • 1 tablespoon unrefined sea salt
  • freshly ground black pepper to taste
  • OPTIONAL: 1 cup Fresh parmesan cheese, shaved
  1. Place the meat in the freezer for about 2 hours. This will make it firm enough to slice with a sharp chefs knife or with a meat slicer.
  2. Slice thinly and divide the individual slices laying them on 4 individual plates.
  3. Arrange the arugula on top of the meat, dividing it equally
  4. Drizzle the oil on the plates, then sprinkle with salt and pepper
  5. If you are using cheese, arrange the shaved parmesan on top
  6. You can add extra freshly grated black pepper to garnish the top.
  7. Plates can be chilled in the refrigerator for 30 minutes before serving.
Recipe by The Nourished Caveman at