Carpaccio

Course Appetizer

Ingredients
  

  • 1 lb BEEF FILET
  • 1/2 c EXTRA VIRGIN OR VERY
  • 1 x LIGHT OLIVE OIL
  • 1/2 c LEMON JUICE
  • 1/4 c RED WINE
  • 1 T FRESH SHALLOTS, MINCED
  • 2 T DRAINED CAPERS
  • 2 T CALVERT’S CEDAR STREET GARLI
  • 2 T CHOPPED PARSLEY
  • 1 x Salt
  • 4 oz FRESH MUSHROOMS, CLEANED AND
  • 2 T FRESHLY GRATED PARMESAN CHEE

Instructions
 

  • Trim fat from beef, wrap in foil, and place in freezer for 30 minutes to facilitate slicing.
  • While meat is in freezer, make sauce by combining lemon juice, wine, shallots, capers, mustard, and parsley.
  • Gradually whisk in olive oil by pouring in as a small stream. Add salt and mushrooms and toss.
  • Refrigerate for at least 20 minutes. Remove meat from freezer and with a very sharp thin knife slice on a diagonal into paper thin slices.
  • Place beef slices on platter or individual plates. Top with sauce with additional sauce served on the side. 
  • Sprinkle parmesan cheese over the filet slices. Serves 2 as an entree, and 6 as an appetizer.

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