Carpaccio
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
0.5 lb Fillet Mignon1 jar Marinated Artichokes Diced0.25 cup Canned Mushrooms1 large ripe Vine Tomato Diced1 cup Mozzarella Cubed.5 cup Fresh Parmesan8 large Fresh Basil leaves4 tablespoons Balsamic vinaigrette4 tablespoons Olive Oil
Fill a small bowl with tomatoes and mushrooms and cover with balsamic vinegar and olive oil, set aside.
Cut Fillet using a sharp knife into four even slices. Do this horizontally so that the meat is four little steaks. It may help to freeze the meat for an hour before slicing. Place each of the pieces between plastic wrap and pound it out with a meat mallet; then roll with a rolling pin. You want this meat to become paper thin. The meat should become slightly transparent. Place the beef gently on your plate using the plastic wrap as an aid. To arrange the plate lay down the two pieces of basil onto the meat slightly off center.
Take a small ramekin or small bowl about 1/3 cup or so. start by placing drained tomato and mushrooms from the balsamic/ oil bowl. Pack them tightly into the bottom. Then add the marinated Artichokes, and lastly the mozzarella. Pack the bowl tightly and then swiftly turn t upside down on the basil leaves. Top with Fresh Parm, salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user MISS_KRISTI.
Cut Fillet using a sharp knife into four even slices. Do this horizontally so that the meat is four little steaks. It may help to freeze the meat for an hour before slicing. Place each of the pieces between plastic wrap and pound it out with a meat mallet; then roll with a rolling pin. You want this meat to become paper thin. The meat should become slightly transparent. Place the beef gently on your plate using the plastic wrap as an aid. To arrange the plate lay down the two pieces of basil onto the meat slightly off center.
Take a small ramekin or small bowl about 1/3 cup or so. start by placing drained tomato and mushrooms from the balsamic/ oil bowl. Pack them tightly into the bottom. Then add the marinated Artichokes, and lastly the mozzarella. Pack the bowl tightly and then swiftly turn t upside down on the basil leaves. Top with Fresh Parm, salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user MISS_KRISTI.
Nutritional Info Amount Per Serving
- Calories: 415.2
- Total Fat: 32.2 g
- Cholesterol: 63.5 mg
- Sodium: 609.1 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 0.8 g
- Protein: 24.1 g
Member Reviews