Beef Carpaccio with Mustard Dressing (4-6)

A recipe for a special occasion from Nigel Slater.

Beef Carpaccio with Mustard Dressing (4-6)
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Beef Carpaccio with Mustard Dressing (4-6)
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  1. Make sure the meat is really cold. Slice the meat thinly, each slice about as thick as a pound coin, then lay them one at a time between two sheets of clingfilm. Bat them gently with a rolling pin until they are very thin.
  2. Peel off the clingfilm and place the meat in a single layer on a large serving plate. Cover with clingfilm and put it back in the fridge.
  3. Put the egg yolks, a little salt, the mustard and lemon juice in a blender then pour in enough olive oil to make a thin emulsion. You will need something like 75-100ml of oil.You can also make this dressing by hand using a bowl and a small whisk.
  4. Drizzle the sauce over the meat, scatter the capers. Serve immediately.
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