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).
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
Marcela 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