Monthly Archives: October 2019

Carpaccio

Italian Entree

CARPACCIO

INGREDIENTS

½ teaspoon fresh lemon juice
¼ cup mayonnaise, homemade if possible*
¼ teaspoon Worcestershire sauce
2½ teaspoons whole milk
½ pound beef sirloin or beef tenderloin, no fat**
⅛ teaspoon salt
⅛ teaspoon white pepper

* = This dish has few ingredients, so it relies heavily on using fresh ones.

** = Must be center-cut sirloin or tenderloin. Must be, must be, freshly cut and cut thinly as possible, like deli cut. For safety’s sake, prepare meat as soon as you get home.

SPECIAL UTENSIL

kitchen mallet, if sirloin is not deli cut (See Tidbit 1 below)
plastic wrap

Serves 2. Takes 20 minutes plus any time needed for homemade mayonnaise.

PREPARATION

Add lemon juice, mayonnaise, and Worcester – shire sauce to large mixing bowl. Mix with whisk until well blended. Add enough milk to thin the sauce to the point where it barely coats a spoon. Stir with whisk until sauce is well blended.

Add deli-thin slice of beef sirloin to plate. (If you can’t buy sirloin cut this thin, place your slices you have between two sheets of plastic wrap and pound them with a kitchen mallet until they are paper thin and about the width of a plate.) Drizzle sauce over tenderloin slice in a criss-cross pattern as shown in above photo. Repeat for remaining slices.

TIDBITS

1) You can flatten your sirloin even more with a road roller. (Shown to the right.)

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

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