Carpaccio and artichoke salad Recipe

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Carpaccio and artichoke salad

Artist:	_	Yield:	4
Categories:	Artichoke, Beef, Entrees, Fish, Salads, Vegetables	Rating:	0
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Ingredients:

		FOR THE CARPACCIO
4	oz	Filet mignon, cut in 1 oz
		-steaks
2	tbsp	Olive oil
1		Lemon
		Salt and pepper
		FOR ARTICHOKE SALAD
1	cup	Artichoke hearts, julienne
3	tbsp	Extra-virgin olive oil
1/2	tsp	Garlic, minced
		Salt and pepper
4	cup	Arugula
3	tbsp	Extra-virgin olive oil
		GARNISH
3	oz	Parmigiano_Reggiano cheese
2	tbsp	Parsley, chopped
		Black pepper

Procedures:

1	Pound the slices of filet between 2 sheets of plastic wrap, with meat mallet.
2	For artichoke salad: combine all ingredients together in a small bowl, toss well and season with salt and pepper.
3	In another mixing bowl toss the arugula with the extra-virgin olive oil.
4	Lay the carpaccio down on the plate.
5	Drizzle meat with olive oil and the juice of the lemon.
6	Season with salt and pepper.
7	Mound the arugula in the center of the meat.
8	Sprinkle the artichoke salad around the arugula.
9	Garnish with shaved parmigianao-reggiano cheese, black pepper and parsley.