Smoked Beef Carpaccio With Caper-Parsley Vinaigrette
appetizers, first course, smoked, spring
Caper-Parsley Vinaigrette; (see recipe)
9 ounces beef fillet; smoked,
cut crosswise into paper-thin slice
TO PREPARE: Prepare the Smoked Beef according to instructions in the Guide to Brining and Smoking. Chill the beef, then slice it with a razor-sharp knife or a meat slicer.
Prepare the Caper-Parsley Vinaigrette recipe in this cookbook.
TO SERVE: Place 3 slices of smoked beef on each plate. Spoon a portion of Caper-Parsley Vinaigrette over the beef and serve.
Serves: 4 to 6
NOTES : Thinly sliced meat with a savory dressing. 0 2184 0
Contributor: Cook's Magazine June 1990
Yield: 6 servings
Preparation Time: 0:10
