Carpaccio
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Total Time
30 mins
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Course
Appetizer
Carpaccio
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 100 g 3-1/2 oz. per person of beef, preferably sirloin (see Notes), sliced as thinly as possible
- For the sauce:
- A batch of homemade mayonnaise made with one egg yolk
- A shot or two of Worcestershire sauce
- A squeeze of fresh lemon
- Salt and white pepper
- A few spoonfuls of milk enough to achieve a sauce-like consistency
Instructions
- Make the mayonnaise in the usual Italian way (see Notes) or use store bought. Season the mayo with Worcestershire, lemon juice, salt and white pepper. Taste the sauce and adjust the seasonings to your taste—the sauce should be very savory. Incorporate the milk, spoonful by spoonful, until you have achieved a pourable, sauce-like consistency.
- Take your beef slices and, placing them between two slices of wax paper, flatten them out with a meat pounder until they are as thin as you can manage without ripping the slices. The slice should 'grow' to almost double their original size.
- Lay the slices out on plates. (Although this is an appetizer, given the size of of slices, you'll need a dinner plate.) Then take the sauce and drizzle it all over the beef. You should not cover the meat but rather create Jackson Pollockesque streaks of sauce across the surface of the meat.
- Serve immediately.
Notes
- The recipe for Italian mayo can be found at:
- http://memoriediangelina.com/2012/07/28/how-to-make-mayonnaise-in-the-italian-manner/
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