Beef Carpaccio

Beef Carpaccio

Beef Carpaccio is rated 3.0 out of 5 by 1.
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Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 6

Ingredients:

  • 1 1/2 lb. well-trimmed boned shell of beef or
      beef fillet
  • 3/4 cup high-quality mayonnaise
  • 1 to 2 tsp. Worcestershire sauce, plus more,
      to taste
  • 1 tsp. fresh lemon juice, plus more, to taste
  • 2 to 3 Tbs. milk
  • Salt and freshly ground white pepper, to taste

Directions:

Refrigerate the meat until well chilled.

In a bowl, combine the mayonnaise, Worcestershire sauce and lemon juice. Whisk in enough milk to make a thin sauce that just coats the back of a spoon. Season with salt and white pepper. Taste and add more Worcestershire sauce or lemon juice, as needed.

Remove the meat from the refrigerator. Using a razor-sharp knife, slice the meat paper-thin. Arrange the slices on 6 individual plates. Drizzle the sauce over the meat in a crosshatch pattern. Serve immediately. Serves 6.

Adapted from Williams-Sonoma TASTE Magazine, "Arrigo's Venezia," by Faith Willinger (Spring 2002).
Rated 3 out of 5 by from Mayo in carpaccio? Other than the addition of mayo, the recipe seems to be a good start. I'd recommend the following changes: - substitute the mayo and Worcestershire sauce with extra virgin olive oil. Balsamic vinegar, especially the thicker kind, is also a good addition. - freeze the tenderloin, not just chill it. After the meat is frozen, take it out and leave it at room temperature for about 3 minutes. Then use a potato peeler to get razor thin slices onto a plate.
Date published: 2012-11-28
  • y_2017, m_6, d_27, h_6
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