Instructions
Chill 8 serving plates. Place the beef in freezer about 10 minutes. Whisk together olive oil, lemon juice, mustard, shallots, salt, and peppercorns in a small bowl and reserve.

Slice cold beef (it should just be forming ice crystals but not be frozen solid) across the grain into 1/8-inch slices. Place each slice between 2 sheets of plastic wrap and, using the smooth side of a meat pounder, flatten by gently pounding and pressing back and forth. Work from the center of the meat out, turning to flatten evenly to about 1/16 inch. This takes about a minute per slice. (At this stage, you can stack the slices, still covered with plastic wrap, and keep chilled in refrigerator until ready to use.)

Lay the thin slices of beef on the chilled plates to completely cover the surface. Carefully spoon the dressing over meat to evenly cover. Garnish with Parmesan shavings and chives, and serve immediately.







NOTES : Enjoy beef carpaccio with gamay, pinot noir, sangiovese/blends, tempranillo, red burgundy, and blush/rose. From www.Eatdrinkdine.Com.





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Yields: 8 Servings
    

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