This treat is a Peruvian version of Italian carpaccio, sliced raw steak. As with that dish, the key is excellent meat. Tiradito, like carpaccio, must be thinly sliced.


  • 1 1/2 pounds best-quality filet mignon, cut into very thin crosswise slices
  • 1 1/2 cups extra-virgin olive oil
  • 3/4 cup soy sauce
  • Juice from 2 limes
  • Juice from 3 oranges
  • 6 green onions, including light green parts, cut into thin lengthwise slices
  • 1/2 cup coarsely chopped fresh cilantro


Refrigerate 6 rimmed dishes for at least 20 minutes. Arrange the filet mignon on the chilled plates. In a bowl, whisk together the olive oil, soy sauce, and lime and orange juices. Add the green onions. Use a pastry brush to brush the sauce over the filet mignon. Sprinkle with cilantro and serve immediately.

Serves 6

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Submitted 5/25/06.
Source: viva la vida
Submitted By: b randzoni

Filet Mignon Tiradito with Green Onions and Olive Oil