Carpaccio (Beef) Metropolitan Museum of Art & Dan-Amer #1 |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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I have substituted Carpaccio for thinly sliced beef here since it is widely available here in Denmark Unfortunately Recipezaar has never heard of Carpaccio but Wikipedia has an entire web page dedicated to it!! Get with it 'zaar! I presume most of the readers on this site have heard of it so first, go out and buy 1 lb of Carpaccio before beginning. I will list this ingredient as beef. The sauce is made pretty mucy to your taste. Recipe is from Metropolitan Museum in NY published in a cookbook by staff & trustees in 1973. Original recipe used thinly sliced beef. This gives enough for 6 first course servings. Cooking time is refrigeration time. Ingredients:
1 cup mayonnaise (more or less) |
dijon mustard, to taste |
1 teaspoon olive oil (or perhaps more) |
salt & pepper |
1 lb beef (as described above) |
parsley, finely chopped |
lemon wedge |
Directions:
1. Mix together the mayonnaise, Dijon mustard to taste, and enough olive oil to give you a sauce slightly less thick than pure mayonnaise. Ad the salt & pepper to taste, then store the sauce in the refrigerator for 4 hours so flavors can blend.
2. When ready to serve place a line of Carpaccio on each plate and drizzle a thin line of the sauce on each side and one in the middle.
3. Sprinkle the parsley over and serve with a lemon wedge on each plate.
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