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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 |