Carpaccio

Serves:

Ingredients:

1 lb Beef filet
2 tb Freshly grated parmesan
And sliced
4 oz Fresh mushrooms, cleaned
Salt
2 tb Fresh chopped parsley
Garlic mustard
2 tb Calvert's cedar street
2 tb Drained capers
1 tb Fresh shallots, minced
1/4 c Dry red wine
1/2 c Lemon juice
Light olive oil
1/2 c Extra virgin or very
Cheese

Method:

Elegant melt-in-your-mouth dish as appetizer or light entree.
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 by 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 a platter or on individual plates.
Top with sauce with additional sauce served on the side.
Sprinkle Parmesan cheese over the filet slices.
Serves 2 as an entree, or 6 as an appetizer.