Carpaccio tony's+++fggt98b
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Carpaccio tony's+++fggt98b
  Beef    Italian  
Last updated 6/12/2012 12:46:39 AM. Recipe ID 7028. Report a problem with this recipe.
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      Title: Carpaccio tony's+++fggt98b
 Categories: Meats, Beef, Italian
      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.
 




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Recipe ID 7028 (Apr 03, 2005)

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