In Italy, “carpaccio” means a dish with thinly sliced raw beef or fish. Because some people might have a hard time eating raw meat, I modified this recipe a bit, so you can still get the benefits of raw protein with a burst of steak flavor!
Ingredients
- 6 oz (170 g) filet mignon
- 1 tbsp (14 g) butter, softened, divided
- 4 cups (80 g) baby arugula
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) balsamic vinegar ½ tsp unrefined sea salt
- ¼ tsp black pepper
- ¼ cup (35 g) crushed macadamias
How to Make It
- Bring the filet to room temperature, about 30 minutes. Sprinkle the filet with salt and pepper.
- Heat a cast iron grill pan on high heat until a drop of water sizzles on it. Place the filet in the pan and cook for 3 to 4 minutes, then turn. Put half of the butter on the top of the filet and cook for another 3 to 4 minutes. Remove from the grill and place on a warm plate. Put the rest of the butter on the filet and cover. Allow the filet to rest for about 5 minutes.
- While the steak is resting, put the baby arugula in a bowl and toss with the oil, vinegar, salt and pepper. Divide the arugula into two bowls.
- Slice the filet against the grain into very thin slices with a sharp knife. Lay half on each plate on top of the salad, then sprinkle with the macadamias.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 1181 kcal Calories from Fat: 981 kcal |
|
% Daily Value*
|
| Total Fat 109 g 311% |
Trans Fat 0.0 g |
carbohydrates 17 g 13% |
Dietary Fiber 5 g 13% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |