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.