Carpaccio with Mustard and Horseradish Sauce

Name: Carpaccio with Mustard and Horseradish Sauce
Yield: Serves 12
Cuisine: Italy
Ingredients: 1 tablesp. sugar; 28 ml/2 tablesp./8 teasp. wine vinegar; 150 ml/¼ pint light olive oil or sunflower oil; 450 g/1 lb fillet of beef (fresh not frozen); 2 egg yolks; 2 tablesp. Dijon mustard; watercress or flat parsley; 24 tiny spring onions; 1 tablesp. grated fresh horseradish; 1 good teasp. chopped parsley

Preparation info

Serves
12

Difficulty
Easy

Appears in

Simply Delicious

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)

Europe
Italy
Starter
Main course
Gluten-free
Mediterranean
Venice

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