Carpaccio Tony's

Recipe Ingredients

1 lb	454g / 16oz	Very lean - highest
		Quality raw beef
		Tenderloin
1		Egg yolk
2 teaspoons	10ml	Dijon mustard
		Seasoned salt and freshly
		Ground pepper
2 tablespoons	30ml	Fresh lemon juice
1 cup	237ml	Italian olive oil
2 tablespoons	30ml	Finely chopped
		Shallots
1 tablespoon	15ml	Worcestershire
		Sauce - (optional)
		Liquid hot pepper sauce
1 tablespoon	15ml	Finely chopped capers
1/2 cup	118ml	Rice beef stock

Recipe Instructions

1. Place beef in freezer until firm and in half frozen. Slice as thinly as possible. Refrigerate until needed.

2. Make mayonnaise by preferred 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 and must be fresh. It should be very cold and partially frozen. If completely frozen it may become mushy and unpalatable in texture.

Source:
Larry Ottersbach

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