Though a man of sorrow, He was even on earth anointed with the oil of gladness above His fellows. Does this seem strange?... Shall we wonder that there was divine gladness in the heart of Him who came into this world not by constraint but willingly, not with a burning sense of wrong but with a grateful sense of high privilege, and that He had a blessed consciousness of fellowship with His Father who sent Him, during the whole of His pilgrimage through this vale of tears?

A.B. Bruce

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Appetizers, Meats, Mexican	2	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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