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. To make four of these, you need only one wonderful round filet mignon steak.
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.
Slice it into four even rounds, and then here comes the fun part. Put each round between two slices of wax paper, get out your handy meat pounder, 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 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.
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!
Tender beef meets Caesar salad in this easy, dramatic and elegant filet mignon carpaccio salad appetizer.
- 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
- 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 (click here for 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.
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.
Updated from a previous Framed Cooks post!