Paper-thin slices of raw beef tenderloin are served with a tangy sauce. This is a variation on the Harry's Bar 1950's version of carpaccio.
Preparation Time
15 mins
Total Time
15 mins
Calories
827 Calories
Recipe Instructions
Step 1
In the container of a blender, combine the eggs, Dijon mustard, lemon juice, a pinch of salt and a dash of hot sauce. Cover and pulse to mix. Start the blender on medium speed and let run while pouring in the olive oil, and then the vegetable oil, in a thin continuous stream until the mixture is thick enough to coat the back of a metal spoon. Pour in the Worcestershire sauce and blend for about 10 seconds more. Taste and adjust salt if needed.
Step 2
Arrange the frozen beef on a serving plate in a semi-circle. Drizzle the sauce over the meat. Garnish with capers and freshly ground black pepper and squeeze a little lemon juice over the top. Let stand for 5 minutes before serving.
Ingredients
2 eggs
1 cup vegetable oil
3 tablespoons fresh lemon juice
salt and pepper to taste
3 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 lemon, cut into wedges
¼ cup extra-virgin olive oil
2 dashes hot pepper sauce (e.g. Tabasco™), or to taste
