Categories: Appetizers, Meats, Mexican 
      Yield: 2 servings 
  
      1 lb BEEF FILET 
    1/2 c  EXTRA VIRGIN OR VERY 
           LIGHT OLIVE OIL 
    1/2 c  LEMON JUICE 
    1/4 c  RED WINE 
      1 tb FRESH SHALLOTS, MINCED 
      2 tb DRAINED CAPERS 
      2 tb CALVERT'S CEDAR STREET GARLI 
      2 tb CHOPPED PARSLEY 
           SALT 
      4 oz FRESH MUSHROOMS, CLEANED AND 
      2 tb FRESHLY GRATED PARMESAN CHEE 
  
       Trim fat from beef, wrap in foil, and place in freezer for 30 
       minutes to facilitate slicing. While meat is in freezer, make 
       sauce by combining lemon juice, wine, shallots, capers, mustard, 
       and parsley.  Gradually whisk in olive oil by pouring in as a 
       small stream. Add salt and mushrooms and toss.  Refrigerate for 
       at least 20 minutes.  Remove meat from freezer and with a very 
       sharp thin knife slice on a diagonal into paper thin slices. 
       Place beef slices on platter or individual plates. Top with sauce 
       with additional sauce served on the side.  Sprinkle parmesan 
       cheese over the filet slices. 
       Serves 2 as an entree, and 6 as an appetizer.