| Prep time: | 15 Min |
| Ready in: | 15 Min |
| SERVINGS: |
| Original yield: 4 servings |
INGREDIENTS
* 2 eggs
* 1 tablespoon Dijon mustard
* 3 tablespoons fresh lemon juice
* 1/4 cup extra-virgin olive oil
* 1 cup vegetable oil
* 2 dashes hot pepper sauce (e.g. Tabasco%26#8482;), or to taste
* 3 tablespoons Worcestershire sauce
* salt and pepper to taste
* 8 ounces frozen thinly sliced beef tenderloin carpaccio.
* 1 tablespoon capers, for garnish
* 1 lemon, cut into wedges
DIRECTIONS
* In the container of a blender, combine the eggs, Dijon mustard, lemon juice, a pinch of salt and a dash of hot sauce. Cover and pulse to mix. Start the blender on medium speed and let run while pouring in the olive oil, and then the vegetable oil, in a thin continuous stream until the mixture is thick enough to coat the back of a metal spoon. Pour in the Worcestershire sauce and blend for about 10 seconds more. Taste and adjust salt if needed.
* Arrange the frozen beef on a serving plate in a semi-circle. Drizzle the sauce over the meat. Garnish with capers and freshly ground black pepper and squeeze a little lemon juice over the top. Let stand for 5 minutes before serving.
