Beef Carpaccio, Roasted Mushrooms, and Blue Cheese
•8 oz. Filet Mignon, or Eye of Round if not available 1 cup milk
•1 tbsp. Flour
•1 tbsp. Butter, unsalted
•4 oz. Blue Cheese
•Salt and Pepper
•1 cup Oyster Mushrooms, torn into pieces
•1 ½ cups arugula
•1 tbsp. Lemon Juice
1.Take beef and roll with plastic wrap to form an even cylinder. Place in freezer and leave until slightly hardened.
2.In a sauté pan on medium high heat, add a touch of Olive oil and toss in mushrooms. Season with salt and pepper, and cook until caramelized, about 10 minutes. Remove from pan and set aside to cool slightly.
3.Heat milk in a small sauce pot until warm. In a separate sauce pot, combine flour and butter on medium heat to form a roux. Carefully add milk, whisking constantly to incorporate. Cook for 10 minutes until slightly thickened, then stir in blue cheese and melt completely. Set aside.
4.Remove filet, and cut into thin slices. Lay slices out on the plates, and season with salt and pepper. Place mushrooms on top and drizzle sauce on top of mushrooms.
5.Take arugula and toss in a bowl with lemon juice and a touch of olive oil. Place greens on top of mushrooms and serve.