Carpaccio with Mustard and Horseradish Sauce

Preparation info
  • Serves

    12

    • Difficulty

      Easy

Appears in
Simply Delicious: Book 1

By Darina Allen

Published 1989

  • About

Carpaccio is the ultimate recipe to make a little beef go a very long way. This sophisticated dish was invented in Harry’s Bar in Venice and named for Carpaccio, the great 15th-century Venetian painter.

Ingredients

  • 450 g/1 lb fillet of beef (fresh not frozen)

Method

First make the Sauce

Put the egg yolks into a bowl and add the mustard, sugar and wine vinegar and mix well. Whisk in the oil gradually as though you were making Mayonnaise. Finally, add the grated horseradish and chopped parsley. Taste and season if necessary.

Chill the meat. Slice the beef fillet with a very sharp knife, as thinly as possible. Place each slice on a piece of