Painted Chef's Classic Beef Carpaccio

    Painted Chef's Classic Beef Carpaccio

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    About this recipe: This is a variation on the Harry's Bar 1950's invention of carpaccio.

    Serves: 4 

    • 2 chicken 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. Tabasco(TM)), or to taste
    • 3 tablespoons Worcestershire sauce
    • 1 pinch salt and pepper to taste
    • 230g frozen thinly sliced beef tenderloin carpaccio.
    • 1 tablespoon capers, for garnish
    • 1 lemon, cut into wedges

    Prep:5min  ›  Extra time:5min marinating  ›  Ready in:10min 

    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.
    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.

    If you cannot find frozen beef tenderloin carpaccio, call ahead at your butcher and they will slice it for you. Order for the day you intend to use it so the beef will be as fresh as possible. If slicing yourself, freeze the beef partially to make it easier to slice and use a long sharp knife.

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