About this recipe:An elegant appetiser/starter that is sure to wow your guests. This dish consists of raw, thinly sliced beef steak, drizzled with a seasoned lemon juice and olive oil sauce. Serve at your next formal dinner party.
The Painted Chef
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
250ml vegetable oil
2 dashes hot pepper sauce or to taste
3 tablespoons Worcestershire sauce
salt and pepper to taste
225g frozen thinly sliced beef fillet for carpaccio
1 tablespoon capers, for garnish
1 lemon, cut into wedges
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Method Prep:15min › Ready in:15min
In the container of a liquidiser, combine the eggs, Dijon mustard, lemon juice a pinch of salt and a dash of hot sauce. Cover and pulse to mix. Start the liquidiser on medium speed and let run while pouring in the olive oil and then the vegetable oil, in a thin continuous stream until the mixture is thick enough to coat the back of a metal spoon. Pour in the Worcestershire sauce and blend for about 10 seconds more. Taste and adjust salt if needed.
Arrange the frozen beef on a serving plate in a semi-circle. Drizzle the sauce over the meat. Garnish with capers and freshly ground black pepper and squeeze a little lemon juice over the top. Let stand for 5 minutes before serving.
Ask your local butcher for steak for carpaccio. You may need to pre-order it. They can also slice it thinly for you. If slicing it yourself, freeze it first, then slice with a very sharp knife.