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.
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 oiled cling film, cover with another piece of oiled cling film. Roll gently with a rolling pin until almost transparent and double in size. Peel the cling film off the top, invert the meat onto a chilled plate, and gently peel away the other layer of film.
Spoon a little sauce onto the side of each plate, garnish with tiny spring onions and some flat parsley or sprigs of watercress.
Carpaccio may be served as a starter or main course, depending on the size of the helping.
© 1989 Darina Allen. All rights reserved.