painted chef's classic beef carpaccio

Ingredients

• Servings: 4
• 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. tabasco™), 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

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• 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.