Recipe#1558

Title: Carpaccio

Newsgroups: rec.food.recipes 
 Subject: Carpaccio 
 Message-ID: KRI210JA@taronga.com 
 Date: Tue, 31 May 1994 04:43:03 GMT 

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.