Beef Carpaccio Dijonnaise --- Kansas City Junior League
- Ready In:
- 10mins
- Ingredients:
- 10
- Yields:
-
18 slices of beef
- Serves:
- 8
ingredients
- 1 lb filet of beef, uncooked (prime)
- 3 -4 tablespoons fresh lemon juice
- 1⁄4 cup extra virgin olive oil, plus additional to brush meat
- 1 medium shallot, minced
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 1⁄2 tablespoons soy sauce
- fresh ground pepper, to taste
- capers, rinsed and drained, to garnish
- lemon slice, to garnish
directions
- Trim and thinly slice beef into 12 to 18 pieces.
- Gently pound meat until paper thin.
- Arrange 2 to 3 slices in the center of each serving plate.
- Sprinkle generously with lemon juice, reserving 1 Tbs.
- Brush meat lightly with olive oil.
- In a small bowl, combine shallots, garlic, mustard, soy sauces, and remaining lemon juice.
- Slowly pour in olive oil ad whisk to incorporate.
- Drizzle sauce over meat.
- Grind pepper over the top and garnish with capers on edges of slices and lemon slice in center.
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RECIPE SUBMITTED BY
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Chef of the Day 11/05/09
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