Carpaccio

3 pounds boned shell of beaf (1.350 g), to yield 1 1/2 pounds after trimming (675 g)

Trim every bit of fat, sinew, or gristle from the boned shell, leaving a small cylinder of tender meat.

Chill the meat well. Using a razor-sharp knife, slice the meat paper-thin.

Arrange the slices of meat on 6 salad plates to cover the surface completely.

Drizzle the sauce decoratively over the meat in ribbons.

Serve immediately.

Saus:

(maes about 2 cups - 250 ml)

¾ cup homemade mayonnaise

1 to 2 teaspoons Worcestershire sauce, to taste

1 teaspoon fresh lemon juice

2 to 3 tablespoons milk

salt

freshly ground white pepper

Recipe:

Put the mayonnaise in a bowl and whisk in the Worcestershire sauce and lemon juice.

Whisk in enough milk to make a thin sauce that just coats the back of a wooden spoon.

Taste the sauce and adjust the seasoning with some salt and pepper and more Worcestershire sauce and/or lemon juice to taste.