Carpaccio Style Steak With Mustard Mayonnaise Recipe


MethodMain Ingredient


 Mayonnaise1 Cup (16 tbs)
 Stone ground mustard1 Tablespoon
 Freshly grated parmesan cheese1⁄3 Cup (5.33 tbs)
 Lettuce leaves5
 Tomato1 Large, sliced
 Freshly ground black pepper1⁄2 Teaspoon
 Extra virgin olive oil2 Tablespoon
 Lean beef tenderloin1 Pound, cut into 3 pieces (About 3/4 Inch Thick)
 Minced parsley1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2803 Calories from Fat 2209

% Daily Value*

Total Fat 245 g376.6%

Saturated Fat 36.1 g180.4%

Trans Fat 0 g

Cholesterol 497.6 mg

Sodium 2166.1 mg90.3%

Total Carbohydrates 16 g5.2%

Dietary Fiber 4 g16%

Sugars 5.7 g

Protein 119 g238.6%

Vitamin A 133.5% Vitamin C 87.7%

Calcium 63.8% Iron 56.7%

*Based on a 2000 Calorie diet


Partially freeze the meat and slice it very thin.
Mix mayonnaise with mustard and cheese.
Place 1 lettuce leaf on each plate.
Put a dollop of mayonnaise on the side of the plate along with a slice of tomato.
Set aside.
Preheat stovetop grill.
Mix pepper with oil.
Brush meat with oil and pepper.
Sear the meat, about 45 seconds on each side, over high heat.
Remove meat from grill.
Meat will be charred on the outside and very rare on the inside.
Slice meat very thinly.
Divide and arrange in a fan design on lettuce.
Sprinkle with parsley and serve immediately.
Good with dark rye bread and antipasto.
This dish can be served either as a first course or as a main dish.