Carpaccio & artichoke salad

Yield: 4 servings

Measure Ingredient
1 === carpaccio ===
4.00 ounce filet mignon steak; cut 1-oz slices
2.00 tablespoon olive oil
1.00 lemon
1 salt; to taste
1 freshly-ground black pepper; to taste
1 === artichoke salad ===
1.00 cup artichoke hearts; julienned
3.00 tablespoon extra-virgin olive oil
½ teaspoon minced garlic
1 salt; to taste
1 freshly-ground black pepper; to taste
1 === arugula ===
4.00 cup arugula
3.00 tablespoon extra-virgin olive oil
1 === garnish ===
3.00 ounce parmigiano-reggiano cheese
2.00 tablespoon chopped parsley
1 freshly-ground black pepper

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.

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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-20-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000

Similar recipes