Carpaccio with Mustard Mayonnaise Recipe
Ingredients
| 500g / 1 lb eye fillet beef, in one piece | ||
| 1 lettuce, leaves separated and washed | ||
| 1 bunch / 250 g / 8 oz watercress | ||
| 90 g / 3 oz Parmesan cheese, grated | ||
| Mustard mayonnaise | ||
| Egg | 1 | |
| Lemon juice | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| Dijon Mustard | 2 Teaspoon | |
| 1/2 cup / 125 ml / 4 fl oz olive oil | ||
| black pepper | 1 | |
Directions
1. Trim meat of all visible fat and cut into wafer-thin slices. Arrange beef slices, lettuce leaves and watercress attractively on four serving plates. Sprinkle with Parmesan cheese.
2. To make mayonnaise, place egg, lemon juice, garlic and mustard in a food processor or blender and process to combine. With machine running, slowly add oil and continue processing until mayonnaise thickens. Season to taste with black pepper. Spoon a little mayonnaise over salad and serve immediately.
2. To make mayonnaise, place egg, lemon juice, garlic and mustard in a food processor or blender and process to combine. With machine running, slowly add oil and continue processing until mayonnaise thickens. Season to taste with black pepper. Spoon a little mayonnaise over salad and serve immediately.
Chef
