Ingredients
- 1/2 pound Beef Tenderloin
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh basil
- salt
- pepper
- 2 sliced limes
- 1/4 cup capers
- 1/4 lb. fresh parmesan cheese (in a chunk)
Directions
In small bowl, mix sour cream, mustard, basil, salt and pepper to taste. Cover and refrigerate at least 1 hour for flavors to blend. Freeze beef for about 30 minutes or until firm. Cut into paper-thin slices. Divide the slices among the serving plates. Overlap slices to form a circle. Garnish with lime slices and capers. With a vegetable peeler slice off thin slivers of the parmesan cheese and sprinkle on top of plate. Serve with mustard basil sauce.
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Carpaccio