Painted Chef’s Classic Beef Carpaccio

Description

This is a variation on the Harry’s Bar 1950’s invention of carpaccio.

Ingredients

• 2 eggs
• 1 tablespoon Dijon mustard
• 3 tablespoons fresh lemon juice
• ¼ cup extra-virgin olive oil
• 1 cup vegetable oil
• 2 dashes hot pepper sauce (e.g. Tabasco™), or to taste
• 3 tablespoons Worcestershire sauce
• salt and pepper to taste
• 8 ounces frozen thinly sliced beef tenderloin carpaccio.
• 1 tablespoon capers, for garnish
• 1 lemon, cut into wedges

Prep Time: 15 mins

Total Time: 15 mins

Servings: 4