Carpaccio to Cipriani

Name: Carpaccio to Cipriani
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Fillet of beef (from the middle); 7-10 Tbsp coarse pepper; 2 TEASPOONS English mustard powder; 1 TEASPOON Capers (glass); 2 fresh egg yolks; 1⁄4 l neutral vegetable oil (e.g. sunflower oil); 3 TABLESPOONS White wine; 7-10 Tbsp salt, pepper; 7-10 Tbsp Freezer bag; 7-10 Tbsp Disposable piping bag

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Fillet of beef (from the middle)
7-10 Tbsp coarse pepper
2 TEASPOONS English mustard powder
1 TEASPOON Capers (glass)
2 fresh egg yolks
1⁄4 l neutral vegetable oil (e.g. sunflower oil)
3 TABLESPOONS White wine
7-10 Tbsp salt, pepper
7-10 Tbsp Freezer bag
7-10 Tbsp Disposable piping bag

Directions

1
Dab fillet dry, place in a freezer bag and freeze for 20-30 minutes (this makes it easier to cut into thin slices).
2
For the mayonnaise, mix mustard powder with 2 teaspoons of cold water. Leave to stand for approx. 10 minutes to allow the aroma to fully develop. Chop the capers. Mix the egg yolks and mustard briefly in a bowl with the whisk of the mixer.
3
Stir in about 1⁄3 of the oil drop by drop until oil and egg yolk have combined to form a smooth cream. Then slowly add the remaining oil in a thin stream, stirring continuously, and continue to whip until a thick, creamy mayonnaise is obtained.
4
Finally, stir in wine and capers. Season to taste with salt and pepper.
5
Cut the fillet into wafer-thin slices. If they are not thin enough, place the slices of meat between a cut open freezer bag and beat them wafer-thin with a pan bottom or flat iron.
6
Completely line four plates with fillet slices. Pour the mayonnaise into a disposable piping bag, cut off the tip and spray as a grid on the fillet. Add the rest. Season carpaccio with coarse pepper.
7
Ciabatta goes with it.