Harry's Bar Beef Carpaccio
1 egg yolk
1 teaspoon white wine vinegar
1 ½ teaspoons dry mustard powder
Salt and white pepper
¾ cup vegetable oil
Juice of a ½ lemon
2 teaspoons of Worcestershire sauce
3 tablespoons of milk
1 pound beef tenderloin, centre cut, frozen
¾ pound piece of Parmesan
Capers to garnish
1 tablespoon chopped parsley
Carpaccio was invented in 1961 at Harry's Bar in Venice, Italy. It was named for the Renaissance painter Vittore Carpaccio who was noted for the use of red in his paintings.
- Make a mayonnaise by putting egg yolk, vinegar, mustard, and a little salt and pepper into a medium mixing bowl and whisking until thoroughly blended. Add ¼ cup of the oil drop by drop, whisking constantly. Gradually add the rest of the oil in a thin, steady stream, continuing to whisk as the mayonnaise thickens. Add 1 tablespoon of the lemon juice, or to taste, and adjust the seasonings. If the mayonnaise seems to be too thick, whisk in a little water to thin it.
- Put ½ cup of the mayonnaise, reserve the rest for an other use, into a small mixing bowl; whisk in Worcestershire and 1 teaspoon of the lemon juice, then enough milk to make a thin sauce that just coat the back of a wooden spoon. Season to taste with salt and pepper add a little more Worcestershire sauce and or lemon juice if you like.
- Making sure the beef is still very cold, slice into the thinnest possible sheets, using a razor sharp, long bladed slicing knife or using an electric meat slicer. Divide slices into 6 small chilled plates, arranging them in one thin layer, covering the surface of the plates completely. Drizzle some of the sauce over meat on each plate and let marinate for 2 to minutes. With a peeler make some shaving of Parmesan and dispense 3 or 4 to a plate and serve immediately.