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 C...
Ingredients
- 1lbbeef filet
- 1/2c extra virgin or very
- 1x light olive oil
- 1/2c lemon juice
- 1/4c red wine
- 1t fresh shallots, minced
- 2t drained capers
- 2t calvert's cedar street garli
Directions
- 1
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 CAPER
- 2
While meat is in freezer, make sauce by combining lemon juice, wine, shallots, capers, mustard, and parsley
- 3
Gradually whisk in olive oil by pouring in as a small stream
- 4
Add salt and mushrooms and toss
- 5
Refrigerate for at least 20 minutes
- 6
Remove meat from freezer and with a very sharp thin knife slice on a diagonal into paper thin slices
- 7
Place beef slices on platter or individual plates
- 8
Top with sauce with additional sauce served on the side