Carpaccio Sandwiches

This is a dish that I adapted from something similar that Shells and I ate years ago in Prague at La Degustation.  I love good beef carpaccio, and this was a fun way to serve it and for folks to enjoy it.

The trick to carpaccio is fresh meat (preferably fillet steak) that is prepared almost immediately before consuming.  I like to shave the sides and top and bottom from the filet to ensure that none of the meat I am using has been exposed to air before I prepare it.  Traditional carpaccio adds a raw egg yolk to the top of meat, but I don't go that far with these.

Carpaccio Sandwiches
6-8 oz filet
8 wafer crackers (the thinner the better)
1 tbsp capers
3 tbsp roasted red peppers (chopped)
1 tsp sea salt
1 tsp black pepper
1/2 tbsp olive oil
1/2 tbsp dijon mustard

Chop the beef into chunks and place into a food processor with the capers, roasted red peppers, salt, pepper, oil and mustard.  Pulse in the food processor until the mixture is smooth (add a little extra olive oil if needed, but not too much).  Using a knife spread the mixture between four of the crackers and then top with the other four.  Apply a little bit of pressure to the crackers to even the mix out, and then use the knife to remove any excess from around the edges so that the crackers are flat.  Plate with accompaniments of your choice (I use sriracha and caper berries usually) and enjoy!