Carpaccio With Sauce and Capers

• 1/4 cup (60 ml) white wine vinegar
• 12 gerkins
• 2 cups (475 ml) chopped fresh parsley
• 2 cloves crushed garlic
• 3 anchovy filets
• 1/2 cup (125 ml) capers
• 3 tbsp (45 ml) chopped onion
• 1/3 cup (80 ml) Dijon mustard
• 3/4 cup (175 ml) olive oil
• 1 lb (.5 kg). very lean top round or filet
• 1 tbsp (15 ml) finely chopped tarragon
• 1 cup (225 ml) unsalted butter, room temperature
• toasted baguette slices

1. Put all ingredients except the oil into a food processor and chop everything coarsely.
2. With the machine running, add the oil, slowly to make a creamy mixture.
3. Put sauce into a bowl, cover and refrigerate.
4. Use the freshest meat possible.
5. Put meat into the freezer for an hour to make slicing easier.
6. Slice very thin, about 1/16 of an inch.
7. Put herbs into food processor and chop fine, add butter and mix.
8. Serve with toast baquettes with herb butter spread on them, and top with the meat and carpaccio sauce.
9. Enjoy!!
10. !

white wine vinegar, gerkins, parsley, garlic, anchovy filets, capers, onion, mustard, olive oil, very lean, tarragon, unsalted butter, baguette slices

Taken from online-cookbook.com/goto/cook/rpage/00079A (may not work)