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Carpaccio With Sauce and Capers
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  • 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
  • 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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