Carpaccio & Artichoke Salad Recipe

Step 1

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

Things You'll Need

  • 4oz Filet mignon; cut in 1 oz steaks
  • 2tb Olive oil
  • 1 Lemon
  • Salt and pepper
  • 1c Artichoke hearts; julienne
  • 3tb Extra-virgin olive oil
  • 1/2ts Garlic; minced
  • Salt and pepper
  • 4c Arugula
  • 3tb Extra-virgin olive oil
  • 3oz Parmigiano_Reggiano cheese
  • 2tb Parsley; chopped
  • Black pepper

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