Beef Carpaccio
Ingredients
- 1 ts Salt
- 1 ts black peppercorns Cracked
- 1 lb Beef sirloin trimmed of all Fat and sinew
- Lemon (juice of)
- fresh chives Chopped, for garnish
- 3/4 c olive oil
- Parmesan cheese Julienned
- 1 tb black peppercorns Cracked
- 8 lg Shallots finely diced
Instructions
- Chill 8 serving plates. Place meat in freezer about 10 minutes. Whisk together olive oil, lemon juice, shallots, salt, and pepper in a small bowl and reserve. Slice cold beef across grain into 1/8-inch slices. Then place each slice, one at a time, between 2 sheets of plastic wrap and, using the smooth side of a meat pounder, flatten by gently pounding and pressing back and forth. Work from center out. Keep turning to flatten it evenly to about 1/16-inch. (You should spend about a minute on each slice.) Entirely cover each chilled plate with thin slices of beef. (At this stage, you can cover with plastic wrap and reserve in refrigerator for several hours.) Carefully spoon reserved dressing over meat to evenly cover. Garnish with Parmesan strips and chives, and serve immediately. This recipe yields 8 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B22 broadcast 02-25-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-26-1998 Recipe by: Susan Feniger and Mary Sue Milliken
