---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Carpaccio And Artichoke Salad
 Categories: Emeril, Salads, Beef
      Yield: 4 Servings
 
---------------------FOR THE CARPACCIO---------------------
      4 oz Filet mignon;
           - cut in 1 oz steaks
      2 tb Olive oil
      1    Lemon
           Salt and pepper

--------------------FOR ARTICHOKE SALAD--------------------
      1 c  Artichoke hearts; julienne
      3 tb Extra-virgin olive oil
    1/2 ts Garlic; minced
           Salt and pepper
      4 c  Arugula
      3 tb Extra-virgin olive oil

--------------------------GARNISH--------------------------
      3 oz Parmigiano-Reggiano cheese
      2 tb Parsley; chopped
           Black pepper
 
  Pound the slices of filet between 2 sheets of plastic wrap, with
  meat mallet.

  Artichoke Salad:

  Combine all ingredients together in a small bowl, toss well and
  season with salt and pepper. In another mixing bowl toss the
  arugula with the extra-virgin olive oil. Lay the carpaccio down on
  the plate. Drizzle meat with olive oil and the juice of the lemon.
  Season with salt and pepper. Mound the arugula in the center of the
  meat. Sprinkle the artichoke salad around the arugula. Garnish with
  shaved Parmigiano-Reggiano cheese, black pepper, and parsley.
  
  Recipe FROM: Essence of Emeril, #2326, TVFN

  Formatted by: Lisa Crawford, Apr 28, 1996
 
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