Title: Carpaccio Tony's
Categories: Beef
Yield: 6 Servings
| | | 1 lb. very lean, highest |
| | | Quality raw beef |
| | | Tenderloin |
| | | 1 egg yolk |
| | | 2 tsp. dijon mustard |
| | | Seasoned salt & freshly |
| | | Ground pepper |
| | | 2 tbs. fresh lemon juice |
| | | 1 c. italian olive oil |
| | | 2 tbs. finely chopped |
| | | Shallots |
| | | 1 tbs. worcestershire |
| | | Sauce (optional) |
| | | Liquid hot pepper sauce |
| 1 | tb | Finely chopped capers |
| 1/2 | c | Rice beef stock |
S. POST OAK, HOUSTON PULIGNY-MONTRACHET, 1977 OR 1978 1. Place beef in
freezer until firm and in half frozen. Slice as thinly as
possible.Refrigerate until needed.2.Make mayonnaise by preferrred method,
or: place egg yolk in mixing bowl and add mustard, salt and pepper to
taste. Add lemon juice. Start beating with a wire whisk or electric mixer
and gradually add oil, bit by bit, until sauce begins to thicken, beating
constantly. As mixture thickens, the oil may be added a little
faster.3.Place shallots in cheesecloth and run under cold water. Squeeze to
extract as much moisture as possible. Add shallots to the mayonnaise.4.To
make the sauce- Stir Worcestershire, a dash of pepper sauce, capers and
beef stock into mayonnaise. Make a little over 1 cup.5.Arrange overlapping
slices of beef on plates and top with a spoonful of the sauce. Note: The
meat must be of the highest quality & must be fresh. It should be very cold
and partially frozen.If completely frozen it may become mushy and
unpalatable in texture.