Carpaccio alla Cipriani
Category: Main Course
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal (entrecote) | 400g |
| Worcestershire Sauce | 2 tsp |
| Lemon Juice | 1 |
| Fine Salt | To taste |
| Mustard | 1 tsp |
| White Wine Vinegar | 1 tbsp |
| Whole Egg | 1 |
| Egg Yolks | 2 |
| Sunflower Oil | 300g |
| Shallot | 1 |
| Black Pepper | To taste |
| Mixed Salad Greens | To taste |
Instructions
To make Carpaccio alla Cipriani, start by preparing the homemade mayonnaise. In a mixing bowl, combine the two egg yolks and the whole egg. Add the mustard, white wine vinegar, and lemon juice. Season with salt and pepper to your preference. Using electric whisks on medium speed, begin to whisk while slowly adding the sunflower oil in a steady stream. Continue whisking without changing the speed until the mayonnaise thickens and reaches a smooth, creamy consistency.
Next, pour in the Worcestershire sauce and mix it through. Peel and finely chop the shallot, then add it to the mayonnaise mixture. Taste and adjust the seasoning with more salt and pepper if needed. Gently stir with a spatula to ensure everything is well combined.
Now, focus on the carpaccio itself. Slice the veal into thin, delicate slices. Use a meat mallet to gently pound the slices to tenderize them, making them even thinner and more delicate. Arrange the slices of veal on a serving plate.
Drizzle with a little olive oil and top with a few teaspoons of the prepared Worcestershire-flavored mayonnaise. Finish by seasoning with salt and freshly ground black pepper.
To serve, garnish the carpaccio with fresh mixed salad greens.
Carpaccio alla Cipriani is now ready to be enjoyed—an elegant, flavorful dish perfect for any occasion!
