filet mignon carpaccio

Filet Mignon Carpaccio Salad

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian


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


  1. 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.
  2. 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.
  3. Poach the eggs (click here for my foolproof method!)
  4. 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.