Name: Pacino's Italian Restaurants Fillet Carpaccio Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 0.5 pounds Filet Mignon; 4 cups Arugula; 2 tablespoons Capers; 1 tablespoon Lemon Juice; 2 tablespoons Balsamic Glaze; 0.5 teaspoon Salt; 0.25 teaspoon Black Pepper

Selbach-Oster: ‘Funkelwürtz Zero’, NV, Mosel Valley

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Delicately thin slices of tender filet mignon, served over a fresh bed of peppery arugula. Topped with briny capers, a splash of zesty lemon juice, and drizzled with rich balsamic glaze, this dish is a perfect balance of light, refreshing, and savory flavors.

Place the filet mignon in the freezer for about 30 minutes. This will make it easier to slice thinly.

Chill the Filet

Once chilled, remove the filet mignon from the freezer. Using a sharp knife, carefully slice it into paper-thin slices. Arrange the slices on a large plate or platter.

Slice the Filet

In a bowl, toss the arugula with a pinch of salt and black pepper to season lightly.

Prepare the Arugula

Place the seasoned arugula in the center of the plate under the slices of filet mignon, creating a bed for the meat.

Plate the Dish

Sprinkle capers over the filet mignon slices. Drizzle lemon juice and balsamic glaze over the entire dish.

Add Toppings

Filet Mignon

Arugula

Capers

Lemon Juice

Balsamic Glaze

Salt

Black Pepper