CARPACCIO
(Serves 8)

1 to 1 1/2 lb. filet or prime
round of beef, sliced paper
thin in 3 to 5-inch pieces
1/2 c. olive oil
1/4 c. wine vinegar
1/4 c. soy sauce
1/4 c. cognac
1 1/2 tsp. salt
1 tsp. freshly ground pepper
1 tsp. thyme
1 large onion, finely chopped
2 garlic cloves, minced

Pound beef slices until paper thin. Combine remaining ingredients and pour marinade over beef slices. Let stand, turning beef several times, for 4 to 6 hours or overnight in the refrigerator. To serve, garnish carpaccio with thin lemon slices, chopped parsley and cornichons or capers. Good with French bread and a sauce made by mixing Dijon mustard and mayonnaise.

CARPACCIO

1 whole filet mignon or part
(at least 1 lb.)

Sauce:
1 egg yolk
1/2 c. freshly grated Parmesan
cheese
3/8 c. Dijon mustard
2 Tbsp. finely minced garlic
2 1/2 Tbsp. Worcestershire sauce
5/8 c. olive oil (Bertolli best)
1 tsp. Tabasco
1 tsp. salt
1/4 tsp. freshly ground pepper
1/4 c. red wine vinegar
freshly grated Parmesan cheese for garnish

Rub filet with salt, pepper, thyme and soft butter. Bake at 425 degrees approximately 30 minutes for medium-rare. Cool to room temperature. Slice thinly. In a blender or food processor blend all sauce ingredi- ents until thick and creamy. Spread a layer of sauce evenly on bottom of platter. Carefully lay beef slices on top of the sauce in a petal design. Sprinkle with Parmesan cheese. Pass remaining sauce separately.