Description
A taste of Venice, this simple yet elegant carpaccio is a timeless classic. Thinly sliced beef, dressed in a creamy, tangy sauce.
Ingredients
Units
Scale
- 2 lbs (1 kg) beef sirloin
- 3/4 cups (180 ml) good-quality mayonnaise
- 1-2 tsp Worcestershire sauce
- 1 tsp fresh lemon juice
- 2-3 tbsp whole milk
- Salt
- freshly ground white pepper
Instructions
Prepare the Sauce
- In a medium bowl, add 3/4 cup of mayonnaise. Whisk in 1–2 teaspoons of Worcestershire sauce and 1 teaspoon of fresh lemon juice until well combined. Gradually add 2–3 tablespoons of whole milk while whisking to achieve a thin consistency. Taste and adjust seasoning with additional Worcestershire sauce or lemon juice, if needed. Set aside in the refrigerator.
Prepare the Beef
- Place the sirloin in the refrigerator for 30 minutes to firm it up. Trim away any fat, gristle, or sinew, leaving a clean piece of lean meat.
Slice the Beef
- Using a long, razor-sharp knife, slice the beef into paper-thin slices. Arrange the slices on individual plates or a large serving platter.
Serve the Carpaccio
- Drizzle the prepared sauce over the slices of beef. Optionally, garnish with freshly ground white pepper and a light sprinkle of salt. Serve immediately.
Notes
- For optimal slicing, partially freeze the sirloin for 1-2 hours before slicing to prevent tearing.
- Substitute Dijon mustard for some of the mayonnaise for a sharper, more complex flavor profile.
- For longer storage, separate the sauce and beef; store each in airtight containers for up to 2 days before assembling.
- Prep Time: 20 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1-2 servings
- Calories: 250
- Sugar: 2
- Sodium: 200
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0g
- Carbohydrates: 4
- Fiber: 1
- Protein: 25
- Cholesterol: 80