Source:

Robyn

Serves/Makes:4

Ingredients

• Carpaccio Sauce (makes 1 1/2 cups):
• 1/4 cup (60 ml) white wine vinegar
• 12 gerkins
• 2 cups (475 ml) chopped fresh parsley
• 2 cloves crushed garlic
• 3 anchovy filets
• 1/2 cup (125 ml) capers
• 3 tbsp (45 ml) chopped onion
• 1/3 cup (80 ml) Dijon mustard
• 3/4 cup (175 ml) olive oil
• Meat:
• 1 lb (.5 kg). very lean top round or filet
• Herb Butter (makes 1 cup):
• 1 tbsp (15 ml) finely chopped tarragon
• 1 cup (225 ml) unsalted butter, room temperature
• toasted baguette slices

Preparation

• Carpacio Sauce:
• Put all ingredients except the oil into a food processor and chop everything coarsely.
• With the machine running, add the oil, slowly to make a creamy mixture.
• Put sauce into a bowl, cover and refrigerate.
• Meat:
• Use the freshest meat possible.
• Put meat into the freezer for an hour to make slicing easier.
• Slice very thin, about 1/16 of an inch.
• Herb Butter:
• Put herbs into food processor and chop fine, add butter and mix.
• Serve with toast baquettes with herb butter spread on them, and top with the meat and carpaccio sauce.
• Enjoy!!!

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