Recipe Ingredient
- 240g sashimi-grade beef fillet (*Sashimi-grade meat and fish are available from chilled counters of good supermarkets.)
- Dressings:
- 1 egg yolk
- 1 teaspoon white wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 pinch horseradish powder or mustard
- Salt and pepper to taste
- 125ml olive oil
- 1 tablespoon milk
- 1 tablespoon chicken broth or water (to thin the mayonnaise)
Instructions
- Chill the meat well.
- Using a razor-sharp knife, slice the meat paper-thin.
- Arrange the slices of meat on a plate to cover the surface completely.
- Drizzle the dressing decoratively over the meat in ribbons.
- Serve immediately.
- Place the egg yolk, wine vinegar, Worcestershire sauce, lemon juice, mustard and a little salt and pepper in a mixing bowl, and beat the mixture with a whisk.
- Add the oil slowly in a steady stream as you continue beating until the mixture is smooth.
- Beat in the milk and a little broth or water, if required, to thin the mayonnaise to a thin sauce that just coats the back of a wooden spoon.
- Adjust the seasoning to taste.
To prepare the dressing:
