Carpaccio and artichoke salad

Yield: 4 Servings

Measure Ingredient
4 ounces Filet mignon; cut in 1 oz steaks
2 tablespoons Olive oil
1 \N Lemon
\N \N Salt and pepper
1 cup Artichoke hearts; julienne
3 tablespoons Extra-virgin olive oil
½ teaspoon Garlic; minced
\N \N Salt and pepper
4 cups Arugula
3 tablespoons Extra-virgin olive oil
3 ounces Parmigiano_Reggiano cheese
2 tablespoons Parsley; chopped
\N \N Black pepper




Pound the slices of filet between 2 sheets of plastic wrap, with meat mallet. For artichoke salad: Combine all 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 meat with 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 Parmigianao-Reggiano cheese, black pepper and parsley.

Source: Essence of Emeril, #2326, TVFN formatted 4/28/96 by Lisa Crawford

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