Name: Painted Chef's Classic Beef Carpaccio recipe
Ingredients: 2 eggs;1 tablespoon Dijon mustard;3 tablespoons fresh lemon juice;¼ 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

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Ingredients

2 eggs 1 tablespoon Dijon mustard 3 tablespoons fresh lemon juice ¼ 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

Nutrition Info

826.6 calories carbohydrate: 7.4 g cholesterol: 133.3 mg fat: 84.1 g fiber: 1.4 g protein: 13.6 g saturatedFat: 16.6 g servingSize: - sodium: 387.5 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 servings

Recipe Note

This is a variation on the Harry's Bar 1950's invention of carpaccio.

Alternatives to this recipe