Painted Chefs Classic Beef Carpaccio

This is a variation on the Harry’s Bar 1950’s invention of carpaccio.

Step: 1

In the container of a blender, combine the eggs, Dijon mustard, lemon juice, a pinch of salt and a dash of hot sauce. Cover and pulse to mix. Start the blender on medium speed and let run while pouring in the olive oil, and then the vegetable oil, in a thin continuous stream until the mixture is thick enough to coat the back of a metal spoon. Pour in the Worcestershire sauce and blend for about 10 seconds more. Taste and adjust salt if needed.

Step: 2

Arrange the frozen beef on a serving plate in a semi-circle. Drizzle the sauce over the meat. Garnish with capers and freshly ground black pepper and squeeze a little lemon juice over the top. Let stand for 5 minutes before serving.

Per Serving: 827 calories; protein 13.6g; carbohydrates 7.4g; fat 84.1g; cholesterol 133.3mg; sodium 387.5mg.

Great taste and easy , these snack work for any crowd or gathering . When throwing a Friendly gathering , big or small , you can’t forget the appetizers . We’ve gathered of our best appetizer menus that are sure to suprrise your guests. From dips to spreads and everything in between, you’re sure to find the perfect appetizer for any occasion .

For your holiday party, be sure to try the Cranberry Meatballs . If you’re cracked for time, the speedy Classic Cheese Tray is your easy to do .