Carpaccio

Directions

1. 1
   Trim fat from beef, wrap in foil, and place in freezer for 30 minutes to facilitate slicing.
2. 2
   While meat is in freezer, make sauce by combining lemon juice, wine, shallots, capers, mustard, and parsley.
3. 3
   Gradually whisk in olive oil by pouring in as a small stream.
4. 4
   Add salt and mushrooms and toss.
5. 5
   Refrigerate for at least 20 minutes.
6. 6
   Remove meat from freezer and with a very sharp thin knife slice on a diagonal into paper thin slices.
7. 7
   Place beef slices on platter or individual plates.
8. 8
   Top with sauce with additional sauce served on the side.
9. 9
   Sprinkle parmesan cheese over the filet slices.
10. 10
    Serves 2 as an entree, and 6 as an appetizer.