Want to walk on the wild side? This Mother’s Day appetizer recipe will do you right for Mother’s Day IF your mom is willing to try Steak Tartare.

Serve it as an appetizer, or heck, serve it as a meal. But just one tip, don’t “surprise” Mom with this without fair warning. You want her to speak to you again.

If she’s game, serve away! Happy Mother’s Day, moms!

Duo Filet Appetizers

(Serves 10)

Steak Tartare

2 6 oz. Filet Mignon

2 Fresh Egg yolks

4 Anchovy Filet, packed in oil

4 tsp. Capers

2 Tbsp. Dijon Mustard

3 Tbsp. Red Onion, finely minced

1 Tbsp. Parsley, chopped

Salt and Pepper

Finely chop the filet until evenly minced and set aside.  Combine the anchovy, capers and mustard and mix in a mortar and pestle or mash with the back of a fork until formed into a paste.  Mix in the onion, parsley and yolks and stir to combine.  Season the meat with salt and pepper and mix with the anchovy mixture.  Serve with toast or crackers.  (Note, consuming raw or undercooked foods may lead to food borne illness.)

I’m getting ready for Mother’s Day over here. Now starts the countdown.

Sunday, it’s go time.

Okay, so I’m a mom but I’ve invited my mom over for some steaks.

I love steak.

So does that mean I’m celebrating myself?

I don’t know.  It’s too deep.

I just know we’re having steak.

And I’m gonna rock the Teriyaki sauce.

Mother’s Day, you’re the best.

I love recipes that could either be appetizers or serve as a meal. In my life, everything — including food — needs to be flexible and go with the flow.

This recipe uses tender filet mignon and lots of yummy flavors. 

See for yourself!!

Beef Carpaccio

2 6 oz. Filet Mignon (Frozen)

Good Quality Sea Salt

Fresh Cracked Pepper

Truffle Oil

1 Tbsp. Lemon Juice

1 Cup Arugula

Using a slicer shave the filet as thinly as possible, placing the frozen slices right onto the serving plate.  Have an idea of the plating arrangement before you start, once the meat thaws, you won’t be able to move it.  Season with the salt and pepper and drizzle with the truffle oil.  Toss the arugula with the lemon juice and some salt, pepper and truffle oil and mound in the center of the carpaccio.  Serve with toast or crackers.