Cooking Recipe 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 tb FRESH SHALLOTS, MINCED

2 tb DRAINED CAPERS

2 tb CALVERT'S CEDAR STREET GARLI

2 tb CHOPPED PARSLEY

1 x SALT

4 oz FRESH MUSHROOMS, CLEANED AND

2 tb FRESHLY GRATED PARMESAN CHEE

Trim fat from beef, wrap in foil, and place in freezer for 30

minu tes to facilitate slicing. While meat is in freezer, make

sauc e by combining lemon juice, wine, shallots, capers, mustard,

and parsley. Gradually whisk in olive oil by pouring in as a

smal l stream. Add salt and mushrooms and toss. Refrigerate for

at l east 20 minutes. Remove meat from freezer and with a very

shar p thin knife slice on a diagonal into paper thin slices.

Plac e beef slices on platter or individual plates. Top with sauce

with additional sauce served on the side. Sprinkle parmesan

chee se over the filet slices.

Serv es 2 as an entree, and 6 as an appetizer.