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.