Carpaccio on the Green

Name: Carpaccio on the Green
Yield: 4 portions
Ingredients: 1 clove garlic, minced; ¼ cup extra virgin olive oil; 1 bunch arugula, trimmed, rinsed, and dried (about 2 cups); Salt and freshly ground black pepper, to taste; 4 ounces filet mignon, in one piece (see Note); 12 Greek black olives, pitted and chopped; 1 tablespoon capers, drained and chopped; Salt and freshly ground black pepper, to taste; large shavings from ¼-pound piece of aged Monterey Jack or Parmesan cheese; large shavings from ¼-pound piece of aged Monterey Jack or Parmesan cheese

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We have enjoyed many versions of this dish in some of our favorite restaurants. The salad is simple to assemble, and we feel it should be brought into the home. Be sure to use the freshest, best-quality meat, and shave the Parmesan tissue-paper-thin with a vegetable peeler.

Ingredients

4 ounces filet mignon, in one piece (see Note)
12 Greek black olives, pitted and chopped
1 tables

Gluten-free

Method

Chill the fillet, well wrapped, in the freezer until nearly frozen, 2 to 3 hours.
Combine the olives, capers, garlic, and oil in a small bowl.
Remove the fillet from the freezer, and cut it into paper-thin slices. Pound the slices even thinner between two sheets of waxed paper.
Arrange a bed of arugula on each of four salad plates, and place