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


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Beef Carpaccio

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Beef Carpaccio Empty Beef Carpaccio

    Post by Lobo Thu Jan 28, 2016 8:55 pm

    Beef Carpaccio Img79l
    Beef Carpaccio
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    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Servings: 6






    • 52

    Ingredients:


    • 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

    Beef Carpaccio Wine-pairing-icon-white

    Wine Pairing

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

    Directions:

    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 Thu Jun 13, 2024 6:03 am