Carpaccio tony's

Yield: 6 Servings

Measure Ingredient
\N \N 1 lb. very lean, highest
\N \N Quality raw beef
\N \N Tenderloin
\N \N 1 egg yolk
\N \N 2 tsp. dijon mustard
\N \N Seasoned salt & freshly
\N \N Ground pepper
\N \N 2 tbs. fresh lemon juice
\N \N 1 c. italian olive oil
\N \N 2 tbs. finely chopped
\N \N Shallots
\N \N 1 tbs. worcestershire
\N \N Sauce (optional)
\N \N Liquid hot pepper sauce
1 tablespoon Finely chopped capers
½ cup Rice beef stock

S. POST OAK, HOUSTON PULIGNY-MONTRACHET, 1977 OR 1978 1. Place beef in freezer until firm and in half frozen. Slice as thinly as possible.Refrigerate until needed⅕.Make mayonnaise by preferrred method, or: place egg yolk in mixing bowl and add mustard, salt and pepper to taste. Add lemon juice. Start beating with a wire whisk or electric mixer and gradually add oil, bit by bit, until sauce begins to thicken, beating constantly. As mixture thickens, the oil may be added a little faster.3.Place shallots in cheesecloth and run under cold water. Squeeze to extract as much moisture as possible. Add shallots to the mayonnaise⅖.To make the sauce- Stir Worcestershire, a dash of pepper sauce, capers and beef stock into mayonnaise. Make a little over 1 cup½.Arrange overlapping slices of beef on plates and top with a spoonful of the sauce. Note: The meat must be of the highest quality & must be fresh. It should be very cold and partially frozen.If completely frozen it may become mushy and unpalatable in texture.

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