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Roasted Carpaccio

appetizers, beef - other

2 pounds rib eye or sirloin roast
2 tablespoons olive oil
4 cloves garlic; minced
1 tablespoon coarse pepper
1 tablespoon chopped fresh rosemary
1 1/2 cups thinly sliced mushrooms
1/4 pound parmesan cheese
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper

Trim fat from roast. Rub with olive oil, garlic, pepper and rosemary. Placein glass dish; cover and marinate for 30 minutes at room temperature or forup to 12 hours in refrigerator. Place roast in roasting pan; roast in 450°F oven for 30 minutes. Let stand at room temperature, uncovered, for at least 30 minutes or until cool enough to easily slice as thinly as possible, trimming any fat. Arrange beef over large flat serving bowl; scatter mushrooms over top. Withsharp knife, shave cheese as thinly as possible; scatter over mushrooms. Drizzle with vinegar and oil. Sprinkle with parsley, salt and pepper.

Contributor: Canadian Living - Winning Tastes of Beef

Yield: 12 appetizers

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