Venetian Carpaccio
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0
⏳ Time
10 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
For this dish, you will need beef tenderloin. Prepare the meat by removing fat and membranes, wrapping it in foil, and keeping it in the freezer for 30 minutes.
Ingredients
- Beef - 14.1 oz
- Anchovy fillet - 2 pieces
- Olive Oil - 1 tablespoon
- TABASCO® - a pinch
- Chicken Egg - 1 piece
- Meyer Lemon Juice - 3 tablespoons
- Dijon Mustard - 1 teaspoon
- Mustard Greens - 1 teaspoon
- Salt - to taste
- White Pepper (whole) - to taste
Step by Step guide
Step 1
Prepare the meat (see note). While the meat is chilling in the freezer, prepare the sauce. To do this, blend all remaining ingredients together. Drizzle the sauce over the serving dish.
Step 2
Remove the meat from the freezer and slice it thinly with a sharp knife. Arrange the slices on the plate so that the edges slightly overlap. Serve with the sauce.
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