Filet Mignon Carpaccio with Mini Caesar Salad
By Framed Cooks on May 03, 2012
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[Editor's Note: Though I've had carpaccio, which is raw meat or fish, pounded quite thin, out at restaurants before, but have never made it at home. This rendition from Framed Cooks may inspire me to break that streak, perhaps using grassfed beef from my local butcher. It sounds like a decadent way to celebrate a cut of really, really great beef. --Genie]
Filet Mignon Carpaccio with Mini Caesar Salad and Poached Egg
Now, carpaccio is mainly served as an appetizer, but this one is so rich and wonderful that we usually have it for dinner and are perfectly happy and satisfied. To make four of these, you need only one wonderful round filet mignon steak.
Image Credit: Framed Cooks, used by permission.
[BlogHer Food '12 will bring food bloggers together to learn, share, inspire, and of course, to EAT! Whether you're new to food blogging or an old pro, you should join us in Seattle, WA on June 8-9, 2012 -- register now!]
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