Carpaccio of Beef Fillet with Mustard & Lemon Mayo
Author Tobie Puttock
I have been making this dish for 15 years now and must of served it at least 20 or 30 different ways. Its funny because my now favourite way to both serve and eat this wonderful dish is probably the simplest and also the first way I learnt all those years ago working for Maurice Terzini. We made simple good quality food at caffe e cucina, it was not a dissimilar philosophy to that of Harry’s bar in Venice and I believe this recipe would derive from the institution that Arigo Harry’s Bar is.
Now this recipe is a little hybrid of many of the ways that I have prepared this over the years. I have done away with the bits and bob’s that I believe hide or disguise the flavour of the beautiful piece of meat that shopped for and you should shop around for it.
Its funny how when you look at a piece of meat that is to be served raw your thought process is along the lines of “this should be top quality meat because I’m going to eat it raw”, yes it’s true that the look and flavour of the meat/fish will be enhanced if the product is top shelf quality but shouldn’t this approach be taken to all things that you are going to put in your body.
- 400g beef fillet
- 2 egg yolks
- 200ml normal olive oil
- ½ teaspoon of English mustard
- 1 lemon
- 1 teaspoon of Worcestershire sauce
- Sea salt and freshly ground pepper
Remove all the sinew from the beef fillet with a sharp knife and then roll the beef very tightly in some Clingfilm and place it in the fridge for at least a couple of hours before using, this will help shape the meat and also by chilling it will make it easier to cut.
To make the mayonnaise cut the lemon in half and pop them flesh side down in a pan on a medium heat for about 5-7 minutes or until the flesh starts to caramelise, remove from the heat and allow to cool.
Add the egg yolks and mustard into a large bowl, squeeze in the lemon juice from the caramelised lemon halves and whisk well. Very slowly, drizzle in a small amount of olive oul. Whisk until the yolks have absorbed the oil. Continue adding the oil, a little at a time, whisking continuously, until all the oil is absorbed and the micture emulsifies and tickens. Once all the oil has been added you’re mayonnaise should have the consistency of – well mayonnaises - or thickened cream. Have a taste and season to your liking. I tend to pop the finished mayonnaise into a squeezy bottle so I can make pretty patterns on the meat before serving it.
Once your beef is chilled and ready to go remove the Clingfilm and use a really sharp knife to slice the beef as finely as you can. Don’t worry if you are trying to cut it so thin that it tears a little. As you cut your slices lay them immedielty onto the plates, once the surface area of the plate is covered use your fingers to push the meat down and out so that you are flattening it. Repeat for the other plates.
Finish with a drizzle of the mayonnaise, sea salt and freshly cracked pepper and serve immedielty.
Serves four as a starter