Ingredients

• 8 ounces filet mignon, skin removed
• 1 ½ teaspoons chili powder
• 1 ½ teaspoons hot water
• ½ jalapeno, seeded and finely diced
• 2 tablespoons capers, drained
• 3 tablespoons mayonnaise
• 1 cup arugula
• 1 tablespoon Parmesan cheese, freshly grated
• 1 teaspoon cilantro, finely chopped
• 1 avocado, diced
• 2 pieces white bread

Directions

1. Slice the filet paper thin and place on butcher paper. Add a sheet on top and slightly press.  Place in freezer for about 15 minutes.
2. Toast the bread, slice off the crusts, and cut into triangles.
3. In a small bowl, add chili powder and hot water – let sit for 5 minutes. Mix in the jalapeno, and mayonnaise. Spread this sauce across the bottom of a very cold plate.
4. Neatly arrange beef slices in an overlapping pattern around the plate.
5. Sprinkle the plate with the arugula, avocado, cheese, cilantro and capers.
6. Serve with the toast.