Carpaccio
Thin, raw, and ridiculously refined—Carpaccio is the fancy appetizer that proves less is more. Discover its origins, variations, and why it’s the classiest way to skip cooking!
Ingredients
- 2 small steaks of filet mignon (about 4 ounces each)
- 1 cup arugula lettuce
- 2 tbsp balsamic glaze
- 2 tbsp pine nuts
- 2 ounces Parmesan cheese shaved
- salt and pepper to taste
Instructions
- Place the filet mignon steaks in the freezer for about 15-20 minutes. This makes them easier to slice thinly.
- Once slightly firm, use a sharp knife to slice the steaks as thinly as possible.
- Preheat a dry skillet over medium heat.
- Add the pine nuts to the skillet and roast them, stirring frequently, until they are golden brown and fragrant (about 2-3 minutes).
- Remove the pine nuts from the skillet and set aside to cool.
- Arrange the thin slices of filet mignon on a large plate, spreading them out in a single layer.
- Lightly season the sliced filet mignon with salt and pepper to taste.
- Sprinkle the roasted pine nuts over the dish.
- Add shaved Parmesan cheese on top.
- Scatter the arugula lettuce over the top of the meat slices.