LOCATION: Recipes >> Beef Veal >> Carpaccio
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Carpaccio
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1 lb lean beef top round, trimmed of all fat
1/2 cup vinaigrette
2 salt anchovies, filleted, soaked in water 30 minutes, drained and
patted dry
1 tablespoon capers, rinsed
1 tablespoon finely chopped onion
1 tsp Dijon mustard
1 tablespoon chopped sour gherkins
Chill the meat in the freezer for about one hour. Slice the meat
across the grain in paper thin slices and arrange the slices side
by side on a platter. Blend all the sauce ingredients in a food
processor for one second. Serve the meat and sauce separately.
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