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Plan Z Phase: This is a Z3 (ZReboot) recipe.

Carpaccio is usually raw steak, and it’s usually an appetizer. It’s a wonderful dish, but my husband won’t eat raw meat. So I did a variation on this dish and served it as an entrée. Loved it. It’s really nice on a summer evening to eat lighter but this can be served all year round.

Servings: Serves 2 and can be doubled easily

Ingredients:

• 10 ounces of beef tenderloin
• 8 cherry tomatoes cut in half lengthwise
• 4 cups of greens. I used a spring mix. Other options are spinach and arugula. You can use more greens too, if you want a larger portion.
• 2 Tbl of your favorite Italian Dressing. I used Annie’s Organic Green Garlic.  YUM.
• ½ cup of roasted red peppers. Buy in the jar. Drain and rinse.
• ½ cup of French’s crispy onions (the same ones people use on the green bean casserole)
• ¼ cup of pinenuts
• 1/3 cup of shaved parmesan cheese

Instructions: 

Roast or grill your tenderloin to your liking. I roasted mine at 375 convection for about 30 minutes for medium rare. Then let it set on the counter to cool down for 10 minutes before slicing.

Slice thinly.

Now it’s all about assembly.

Take out a large platter. Drizzle on your dressing. Just randomly drizzle it so it covers much of the platter surface.

Put a ring of greens around the outside. If you are doing lots of greens you can cover the whole platter.

Arrange your steak slices in a circle. Put the roasted red peppers in the middle.

Arrange your cherry tomatoes around the perimeter. Sprinkle on onion strings, the pinenuts and the parmesan.

You are ready to serve.

Just pass out plates. I use a tong to serve and just let people help themselves.

A warm version can be done with hot beef tenderloin, and you can heat the peppers, pinenuts and the onion rings.  It tastes great either way though and not worrying about having it hot just relieves the pressure.

Enjoy!

Cheers,