Carpaccio
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Carpaccio calories by ingredient
Introduction
Impressive dish your guest are sure to ask for again and again. Impressive dish your guest are sure to ask for again and again.Number of Servings: 4
Ingredients
-
0.5 lb Fillet Mignon
1 jar Marinated Artichokes Diced
0.25 cup Canned Mushrooms
1 large ripe Vine Tomato Diced
1 cup Mozzarella Cubed
.5 cup Fresh Parmesan
8 large Fresh Basil leaves
4 tablespoons Balsamic vinaigrette
4 tablespoons Olive Oil
Directions
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.