Carpaccio with Mustard and Horseradish Sauce

Name: Carpaccio with Mustard and Horseradish Sauce
Yield: serves 12
Cuisine: Italy
Ingredients: 1 good teaspoon chopped parsley; 1 good teaspoon chopped tarragon; 150 ml light olive oil or sunflower oil; 1 tablespoon grated fresh horseradish; 2–2½ tablespoons wine vinegar; 150 ml light olive oil or sunflower oil; 2 tablespoons Dijon mustard; 1 tablespoon sugar; watercress or flat-leaf parsley; 24 tiny spring onions; watercress or flat-leaf parsley; 2 egg yolks, preferably free-range; 450 g fillet of beef (fresh not frozen)

Preparation info

serves
12

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Carpaccio is the ultimate recipe to make a little beef go a very long way. This sophisticated dish was invented in Harrys Bar in Venice and named after the great fifteenth-century Venetian painter.

Ingredients

450 g fillet of beef (fresh not frozen)

Europe
Italy
Supper
Main course
Sauce
Garnish
Venice
Mediterranean
Gluten-free

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 and tarragon. 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