Carpaccio

2 servings

Ingredients

QuantityIngredient
1poundsBEEF FILET
½cupEXTRA VIRGIN OR VERY
1xLIGHT OLIVE OIL
½cupLEMON JUICE
¼cupRED WINE
1tablespoonFRESH SHALLOTS, MINCED
2tablespoonsDRAINED CAPERS
2tablespoonsCALVERT'S CEDAR STREET GARLI
2tablespoonsCHOPPED PARSLEY
1xSALT
4ouncesFRESH MUSHROOMS, CLEANED AND
2tablespoonsFRESHLY GRATED PARMESAN CHEE

Directions

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.