Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers Meats
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Beef filet
1/2 c Extra virgin or very
- light olive oil
1/2 c Lemon juice
1/4 c Red wine
1 ts Fresh shallots -- minced
2 ts Capers -- drained
2 ts Calvert's cedar street garlic
- mustard
2 ts Parsley -- chopped
1 Salt
4 oz Fresh mushrooms -- cleaned, chopped
2 ts Parmesan cheese -- freshly grated
Trim fat from beef, wrap in foil, and place in freezer for
30 minutes to facilitate slicing. While meat is in freezer, make
sauce by combining lemon juice, wine, shallots, capers, mustard,
and parsley. Gradually whisk in olive oil by pouring in as a small
stream. Add salt and mushrooms and toss. Refrigerate for at least
20 minutes. Remove meat from freezer and with a very sharp thin
knife slice on a diagonal into paper thin slices. Place beef slices
on platter or individual plates. Top with sauce with additional
sauce served on the side. Sprinkle parmesan cheese over the filet
slices.
