Painted Chef'S Classic Beef Carpaccio - cooking recipe

Ingredients
    2 eggs
    1 tablespoon Dijon mustard
    3 tablespoons fresh lemon juice
    1/4 cup extra-virgin olive oil
    1 cup vegetable oil
    2 dashes hot pepper sauce (e.g. TabascoTM), or to taste
    3 tablespoons Worcestershire sauce
    salt and pepper to taste
    8 ounces frozen thinly sliced beef tenderloin carpaccio.
    1 tablespoon capers, for garnish
    1 lemon, cut into wedges
Preparation
    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.
    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.

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