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Add a photoServings: 6
Ingredients
- 12 ounce filet mignon (tenderloin steak)
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. hot water
- 1 Tbsp. red-wine vinegar
- 1/4 c. extra-virgin extra virgin olive oil
- 1/2 tsp salt
- 2 Tbsp. liquid removed nonpareil capers
- 3 c. arugula leaves - (gently packed) washed, and thinly sliced Parmesan cheese curls (make with a vegetable peeler) Freshly-grnd black pepper to taste
Directions
- Wrap beef and freeze till hard, about 1 hour. Cut beef across the grain into 1/8-inch slices. Place slices between two sheets of plastic wrap and lb. with a kitchen mallet till paper-thin but thick sufficient to be lifted from the plastic without tearing. Roll up beef in plastic and chill 1 hour.
- For vinaigrette: In a blender, process lemon juice, water, vinegar, oil and salt till smooth. (You may also whisk dressing ingredients in a bowl.) Pour into a small bowl and stir in capers.
- Arrange beef slices in a single layer over six plates. Toss arugula with half the dressing. Mound arugula on top of beef. Top with Parmesan curls and black pepper. Serve remaining dressing separately.
- This recipe yields 6 servings.
- Comments: The key to slicing beef very thinly is to freeze it partially. For a change of pace, you can make this dish with sushi-grade fresh raw tuna.
- Description: "This favorite restaurant appetizer is easy to make at home, but if you are leery of eating raw beef, skip this recipe."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 6 servings | |
| Calories 221 | |
| Calories from Fat 172 | 78% |
| Total Fat 19.23g | 24% |
| Saturated Fat 5.36g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 224mg | 9% |
| Potassium 199mg | 6% |
| Total Carbs 0.66g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.25g | 0% |
| Protein 11.18g | 18% |
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