Made famous by Harry's Bar in San Francisco, this dish is perfect as a light main course for lunch or as an appetizer before supper. If you're not comfortable slicing the tenderloin, ask the butcher to do it for you. For an interesting variation, try Tuna Carpaccio.
Instructions
Beef Carpaccio
1. Choose an excellent cut of beef tenderloin from the tip end of the roast. Tell the butcher of the plans for the meat and enlist his help in selecting the right cut.
2. Wrap the meat in heavy plastic wrap. Set in the freezer for two hours. Chill serving plates in the refrigerator.
3. Take the meat from the freezer and remove the plastic wrap. Use a very sharp knife and slice the beef into pieces just under 1/4 inch thick.
4. Lay each slice of meat on to plastic wrap and cover with a second sheet of plastic wrap. Use a mallet or rolling pin and pound the meat until it is paper thin. Repeat the process with each slice of meat until all is pounded thin.
5. Rinse and dry the salad greens. Toss the greens in a bowl with the vinaigrette, salt and pepper.
6. Serve the beef carpaccio. Divide the meat slices among the four chilled plates. Add a generous helping of salad. Finish the salad with shaved Parmesan cheese. Offer additional freshly ground black pepper at the table.
Sauce for the Beef Carpaccio
7. Put the egg yolk in the blender and add half the oil. Put the lid on and pulse to blend.
8. Turn on the blender on a medium speed and stream in the remaining olive oil. Add the dry mustard, lemon juice and seasonings. Pulse to mix well.
9. Drizzle over the slices of Beef Carpaccio. Serve additional sauce on the side.
Tags: plastic wrap, Beef Carpaccio, each slice, each slice meat, meat until, slice meat
