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Carpaccio al Funghi Misti




Source of Recipe


Alberto Baffoni, Chef at Simposio, Houston


List of Ingredients




* 16oz beef tenderloin
* 4oz olive oil for sautéing
* 2oz finely minced shallots
* 2 cloves garlic, lightly crushed
* 1/2 cup finely chopped parsley
* 1tblsp shredded fresh basil
* 2tblsp capers, squeezed dry
* 4oz portabella mushroom cap finely chopped
* 1 lemon
* 5oz of extra virgin olive oil
* Salt and Pepper to taste

Recipe



* Remove all fat and silverskin from the meat. Divide meat into 2 - 3 oz portions. Using the flat side of a meat mallet, pound the meat into thin circles between two layers of cling film. Place prepared meat in the refrigerator.
* For the sauce, heat the olive oil in a large saute pan. Add the next six ingredients in order, sautéing and incorporating well. Continue to cook until the mushrooms have released all of their moisture and a dry texture is obtained. Cool the mixture in the refrigerator. When cool add the juice of one lemon and the extra virgin olive oil. Salt and Pepper to taste.
* To serve, season the plates by spreading some of the mushroom sauce on the bottom of the plate. Sprinkle a little olive oil and lemon juice on the plate too. Gently peel of one layer of cling film from the carpaccio. Lay the exposed side of the meat on the top of the seasoned plate then peel off the other layer of plastic. Season the top of the meat in the same fashion as the bottom of the plate.