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Sunset Club 1021 University Street Seattle, WA 98101 206-624-2545 fax 206-624-6346	James E. Newton Chef de Cuisine

Carpaccio of Beef with Artichokes

Ingredients:

¼ lb. raw thin sliced tenderloin

2 artichokes

1/8 cucumber sliced thin for garnish

1 orange bell pepper

1 cup vegetable stock

3 egg yolks

2 tbsp. soft butter

3 tbsp. dry vermouth

For Artichokes:

Trim raw artichoke. Dipping in lemon water, scoop out center of heart. Thin slice the hearts. Dredge artichoke slices in seasoned flour. Fry in 350-degree oil until golden brown.

For Orange Bell Pepper Saboyan:

Clean and cook bell pepper in vegetable stock until very soft. Puree in blender and chill. To serve heat puree over double boiler with egg yolks. Whisk until ribbon stage is reached.

For presentation:

Lay out thin sliced tenderloin, cucumber and top with fried artichokes and spoon on saboyan.