Carpaccio Recipe
thinly sliced raw filet mignon, arugula, parmigiano
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Filet Mignon
Wrap the filet mignon tightly in plastic wrap and freeze for about 1-2 hours until firm but not completely frozen. This will make it easier to slice.
- 2
Slice the Meat
Using a sharp knife, thinly slice the filet mignon against the grain into very thin slices. Arrange the slices on a large serving platter, overlapping them slightly.
- 3
- 4
Assemble the Carpaccio
Evenly distribute the arugula over the sliced filet mignon. Shave the Parmigiano-Reggiano cheese over the top using a vegetable peeler.
- 5
Add Finishing Touches
Sprinkle capers over the carpaccio and drizzle with additional olive oil if desired. Serve immediately.
