This salad makes an elegant first
course for your Italian dinner.
Filet Mignon with Eggplant and Watercress
1 lb. filet mignon cut into 6 slices
18 1/2 inch round slices eggplant
salt and pepper to taste
1 bunch watercress rinsed and drained
1 large lemon cut into 8 pieces
8 oz. parmesan cheese thinly sliced or shaved
18 grape tomatoes
Slice the eggplant into the rounds. Lightly salt the pieces and put in a drainer
for 20 minutes. Blot with a paper towel to remove excess moisture.
Heat the grill to high. Drizzle the beef with a little lemon from 2 of the
wedges. Brush the eggplant with the olive oil on both sides. Season with salt
and pepper. Grill until crisp, about 6 - 7 minutes. Arrange 3 eggplant slices on
each salad plate.
Add some of the watercress and the parmesan shavings. Sprinkle on a little olive
oil. Just before serving, sear the filet mignon for one minute on each side.
Garnish with the lemon and grape tomatoes.