Tender beef meets Caesar salad in this easy, dramatic and elegant filet mignon carpaccio appetizer. And the whole thing is topped off with a poached egg for a first course or light entree that will knock your socks off!
Okay, I know this filet mignon carpaccio salad is a dramatic one.
Carpaccio is, after all, raw meat or fish that is pounded super-thin and served, well, raw. And much as I love it, I know not everyone is a fan of raw stuff, but those who are, this is so decadently scrumptious that I couldn’t resist. Ready to wow your adventurous dinner guests? Let’s make it!
Now, carpaccio is mainly served as an appetizer, but this one is so rich and wonderful that sometimes we have it as a light dinner and we are perfectly happy and satisfied.
Here’s how to make filet mignon carpaccio salad!
To make four of these, you need only one wonderful round filet mignon steak. Here comes the fun part.
Put each round between two slices of wax paper, get out your handy meat tenderizer, and pound it until it is almost as thin as tissue paper. Don’t worry if the beef rips a little here and there – that adds to the interesting look of the whole thing.
Now all you have to do is make a quick Caesar salad dressing and poach a few eggs. Do the dressing first, and then use my fool-proof method for egg-poaching.
Now assemble your carpaccio as follows: Drizzle the beef rounds with a a little dressing. Scatter some capers on top, and top with a few romaine lettuce leaves and give them a drizzle of dressing as well.
Put an egg on the top of the lettuce and break it so the yolk spreads out. Sprinkle some fresh parmesan on top, grind a little fresh pepper on top, and serve to the brave raw food eaters in your house.
More tips for making filet mignon carpaccio salad!
You can use bottled Caesar dressing if you want to skip making the dressing, or if you want to be super-minimalist and let the taste of the beef and egg rule the day, just use a drizzle of olive oil with a sprinkle of salt and pepper.
You can! We are looking for a nice creamy yolk, so if you like fried eggs better than poached, go for it!
You can prep everything (including flattening the meat) ahead of time, but cook up the eggs and assemble it at the last minute.
This makes the perfect decadent New Year’s Eve first course, if you are in the market for that sort of thing.
And for those of you non-raw-food eaters, here’s my recipe for Zucchini Carpaccio that I love just as much…nothing raw included except for good old zucchini. And I’ll be back again next time with something cooked, I promise!
Filet Mignon Carpaccio Salad
Prep Time: 15 minutes- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
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Pin RecipeDescription
Tender beef meets Caesar salad in this easy, dramatic and elegant filet mignon carpaccio salad appetizer.
Ingredients
- 1 round 6 ounce beef filet mignon
- 4 eggs
- 12 small romaine lettuce leaves
- 1 tablespoon capers
- 1/4 cup grated parmesan, plus extra for garnish
- 1 teaspoon mustard
- 1/4 cup olive oil
- Juice from one lemon
- Salt and pepper
Instructions
- Cut the filet length-wise into 4 rounds. Put each round in between two pieces of wax paper or plastic wrap and pound until it is paper thin. Put each round on a separate plate and pop them in the fridge while you finish the rest of the recipe.
- Make dressing by putting the cheese, mustard, olive oil, lemon juice and a pinch each of salt and pepper in a jar and shaking vigorously. Set aside.
- Poach the eggs (here is my foolproof method!)
- Assemble as follows: Drizzle the beef rounds with a little dressing, top with lettuce leaves and capers, drizzle on a little more dressing. Top each plate with a poached egg and garnish with a little more parmesan. Serve at once.
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Updated from a previous Framed Cooks post!
Do you think this recipe would work with a fried egg? We liked those better than poached.
Definitely! I would just cook it so the yolk is a little creamy, since that adds to the “dressing” for this salad. Here’s my favorite method for frying eggs! https://www.framedcooks.com/2015/09/perfect-fried-eggs.html