Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Beef Carpaccio



Posts : 17927
Thanked : 881
Join date : 2013-01-12

Beef Carpaccio

Post by Lobo on Thu 28 Jan 2016, 6:55 pm

Beef Carpaccio

Read Reviews

Write a Review
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 6

  • Printer Friendly Version

  • 52


  • 1 1/2 lb. well-trimmed boned shell of beef or
      beef fillet
  • 3/4 cup high-quality mayonnaise
  • 1 to 2 tsp. Worcestershire sauce, plus more,
      to taste
  • 1 tsp. fresh lemon juice, plus more, to taste
  • 2 to 3 Tbs. milk
  • Salt and freshly ground white pepper, to taste

Wine Pairing

This pairs well with medium-bodied sparkling wines like the Val de Mer Brut Nature Rosé, Burgundy from our Wine Club.


Refrigerate the meat until well chilled.

In a bowl, combine the mayonnaise, Worcestershire sauce and lemon juice. Whisk in enough milk to make a thin sauce that just coats the back of a spoon. Season with salt and white pepper. Taste and add more Worcestershire sauce or lemon juice, as needed.

Remove the meat from the refrigerator. Using a razor-sharp knife, slice the meat paper-thin. Arrange the slices on 6 individual plates. Drizzle the sauce over the meat in a crosshatch pattern. Serve immediately. Serves 6.

Adapted from Williams-Sonoma TASTE Magazine, "Arrigo's Venezia," by Faith Willinger (Spring 2002).

    Current date/time is Wed 07 Dec 2016, 2:34 am