Filet Mignon Carpaccio with Arugula/Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This favorite restaurant appetizer is easy to make at home. Use 12 ounce filet mignon or beef tenderloin. If you drizzle with olive oil, add the extra calories to your serving. Ingredients:
12 oz beef |
2 tablespoons fresh lemon juice |
2 tablespoons water |
1 tablespoons vinegar |
1/2 teaspoon salt |
2 tablespoons capers |
3 cups arugula leaves |
180 g parmesan cheese |
1 tsp black pepper |
Directions:
1. Wrap beef and freeze until firm, about 1 hour. 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.
2. For vinaigrette: In a blender, process lemon juice, water, vinegar, oil and salt until smooth. (You may also whisk dressing ingredients in a bowl.) Pour into a small bowl and stir in capers.
3. Arrange beef slices in a single layer over six plates. Toss arugula with half the dressing. Mound arugula on top of the beef. Top with Parmesan curls and black pepper. Serve remaining dressing separately.
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