Carpaccio And Artichoke Salad

Recipe Ingredients

		Carpaccio
4 oz	113g	Filet mignon steak - cut 1-oz slices
2 tablespoons	30ml	Olive oil
1		Lemon
		Salt - to taste
		Freshly-ground black pepper - to taste
		Artichoke Salad
1 cup	237ml	Artichoke hearts - julienned
3 tablespoons	45ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
		Arugula
4 cups	948ml	Arugula
3 tablespoons	45ml	Extra-virgin olive oil
		Garnish
3 oz	85g	Parmigiano-Reggiano cheese
2 tablespoons	30ml	Chopped parsley
		Freshly-ground black pepper

Recipe Instructions

Pound the slices of filet between 2 sheets of plastic wrap, with a meat mallet.

For the artichoke salad: Combine all the ingredients together in a small bowl, toss well and season with salt and pepper.

In another mixing bowl toss the arugula with the extra-virgin olive oil. Lay the carpaccio down on the plate. Drizzle the meat with the olive oil and the juice of the lemon. Season with salt and pepper. Mound the arugula in the center of the meat. Sprinkle the artichoke salad around the arugula. Garnish with shaved Parmigiano-Reggiano cheese, black pepper, and parsley.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2326 broadcast 04-09-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.