Classic Carpaccio
easy
45 mins
45 mins
Ingredients
- 300 g Fillet of beef (middle piece) of good quality
- 1-2 TEASPOONS Dijon mustard
- 1 TABLESPOON White wine vinegar
- 1 very fresh egg yolk
- 200 ml (100 ml mild olive oil and 100 ml neutral oil or only neutral oil, e.g. sunflower oil) + some oil
- 1 TEASPOON Worcester sauce
- 7-10 Tbsp a few squirts of lemon juice
- 7-10 Tbsp salt, freshly ground pepper
- 7-10 Tbsp Cling film
Directions
- 1
Dab the fillet dry. If necessary, carefully remove all skins and tendons all around with a sharp knife. In the original recipe, the fillet is then put in a cool place (approx. 5 hours) so that it is well chilled before being cut.
- 2
You can also freeze it for about 1 hour to make it easier to cut afterwards.
- 3
For the mayonnaise, mix mustard, vinegar and egg yolk with the whisks of the mixer. Stir 200 ml oil first in droplets, then in a fine jet. Season to taste with Worcester sauce, lemon juice, salt and pepper.
- 4
Cut the chilled meat into very thin slices with a very sharp knife across the fibre, as evenly as possible and without much back and forth movement.
- 5
Spread two large pieces of cling film thinly with oil. Place a few slices of meat between each of them with a space in between. Carefully roll out even thinner with a pastry roll. Make sure that the meat does not tear so that you can arrange it without it falling apart.
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