Carpaccio

Carpaccio is thinly sliced raw meat, usually beef, tuna or veal. It was first served in Venice, Italy in 1950. Most carpaccio is served as an appetizer.

Carpaccio

1. 3 Pounds of boned shell of beef
2. Salt

Carpaccio Sauce

1. 3/4 cup homemade mayonnaise
2. 1 to 2 teaspoons Worcestershire sauce, to taste
3. 1 teaspoon fresh lemon juice
4. 2 to 3 tablespoons milk
5. Salt
6. Freshly ground white pepper

Trim every bit of fat and gristle from the boned shell of the beef leaving a small amount of tender meat. Chill the meat in a freezer for a few minutes, then take a razor sharp knife and slice the meat paper thin. Arrange the slices on small salad plates. Put the mayonnaise in a bowl and whisk the Worcestershire sauce and lemon juice. Whisk in the milk to make a thin sauce that provides coating. Add salt and pepper to taste. Drizzle the sauce over the meat in ribbons and serve immediately.