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| Beef Carpaccio |
Ingredients
1 egg yolk
1 cup extra virgin olive oil
juice of 1 lemon
coarse salt
freshly ground black pepper
1/2 teaspoon dry mustard [such as Colman's]
3 tablespoons beef stock
Tabasco sauce
1 lb beef sirloin, super-fresh, with a good red color.
Method
Place the egg yolk in a blender with a quarter of the oil. Turn the blender on and add
the rest of the oil in a slow thin stream. Flavor with lemon juice and salt and pepper.
Dissolve the dry mustard in the stock and mix it into the mayonnaise, along with a
few drops of Tabasco.
Using an electric slicer, cut the beef into paper thin slices. [It is impossible to cut the
beef thin enough by hand]. Arrange the slices to completely cover each plate.
In a thin stream, pour the mayonnaise over the beef in spirals, beginning at the center.
Serve immediately
1 egg yolk
1 cup extra virgin olive oil
juice of 1 lemon
coarse salt
freshly ground black pepper
1/2 teaspoon dry mustard [such as Colman's]
3 tablespoons beef stock
Tabasco sauce
1 lb beef sirloin, super-fresh, with a good red color.
Method
Place the egg yolk in a blender with a quarter of the oil. Turn the blender on and add
the rest of the oil in a slow thin stream. Flavor with lemon juice and salt and pepper.
Dissolve the dry mustard in the stock and mix it into the mayonnaise, along with a
few drops of Tabasco.
Using an electric slicer, cut the beef into paper thin slices. [It is impossible to cut the
beef thin enough by hand]. Arrange the slices to completely cover each plate.
In a thin stream, pour the mayonnaise over the beef in spirals, beginning at the center.
Serve immediately