Carpaccio
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Carpaccio
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
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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