CARPACCIO
(DIANE’S RECIPES)
SERVES 4

2 SMALL BEEF TENDERLOINS
½ LARGE LEMON
2 TBS. CAPERS
OLIVE OIL
SALT TO TASTE
1 TBS. FINELY CHOPPED PARSLEY
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POUND FILLETS WAFER THIN BETWEEN SHEETS OF WAXED PAPER.  MANY BUTCHERS WILL DO THIS FOR YOU.

CAREFULLY CUT INTO 6" OVAL SLICES

PLACE ON SERVING PLATE.  SALT TO TASTE AND SQUEEZE JUICE OF LEMON EVENLY OVER THE BEEF.  YOU WILL SEE THE BEEF CHANGE COLOR SLIGHTLY.

SPRINKLE CAPERS AND PARSLEY OVER BEEF AND DRIZZLE WITH OLIVE OIL.

I PREFER THE LEMON JUICE METHOD AS IT ADDS AN INTERESTING FLAVOR TO THE BEEF AND IT “COOKS” THE MEAT A BIT MORE..