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Add a photoServings: 6
Ingredients
- 1 lb Very lean, highest quality raw beef tenderloin
- 1 x Egg yolk
- 2 tsp Dijon mustard Seasoned salt & freshly grnd pepper
- 2 Tbsp. Fresh lemon juice
- 1 c. Italian extra virgin olive oil
- 2 Tbsp. Finely minced shallots
- 1 Tbsp. Worcestershire sauce, optional Liquid warm pepper sauce
- 1 Tbsp. Finely minced capers
- 1/2 c. Rice beef stock
Directions
- 1. Place beef in freezer till hard and in half frzn. Slice as thinly as possible.Chill till needed.
- 2. Make mayonnaise by preferrred method, or possibly: place egg yolk in mixing bowl and add in mustard, salt and pepper to taste. Add in lemon juice. Start beating with a wire whisk or possibly electric mixer and gradually add in oil, bit by bit, till sauce begins to thicken, beating constantly. As mix thickens, the oil may be added a little faster.
- 3. Place shallots in cheesecloth and run under cool water. Squeeze to extract as much moisture as possible. Add in shallots to the mayonnaise.
- 4. To make the sauce, stir Worcestershire, a dash of pepper sauce, capers and beef stock into mayonnaise. Make a little over 1 c..
- 5. Arrange overlapping slices of beef on plates and top with a spoonful of the sauce.
- Note: The meat must be of the highest quality & must be fresh.
- It should be very cool and partially frzn.If completely frzn it may become mushy and unpalatable in texture.
- TONY'S
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 6 servings | |
| Calories 325 | |
| Calories from Fat 319 | 98% |
| Total Fat 36.08g | 45% |
| Saturated Fat 4.98g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 90mg | 4% |
| Potassium 42mg | 1% |
| Total Carbs 1.64g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.43g | 0% |
| Protein 0.2g | 0% |
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