Title: Carpaccio Tony's
Categories: Meat
Yield: 6 Servings

1 lb Very lean; highest quality
-raw beef tenderloin
1 Egg yolk
2 ts Dijon mustard
Seasoned salt & freshly
-ground pepper
2 tb Fresh lemon juice
1 c Italian olive oil
2 tb Finely chopped shallots
1 tb Worcestershire sauce;
-optional
Liquid hot pepper sauce
1 tb Finely chopped capers
1/2 c Rice beef stock

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

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

TONY'S

S. POST OAK, HOUSTON

PULIGNY-MONTRACHET, 1977 OR 1978

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.