Carpaccio With Mustard Mayonnaise
|Beef eye fillet||1 Pound (500 Gram, In 1 Piece)|
|Lettuce||1 , leaves separated and washed|
|Watercress||8 Ounce (1 Bunch / 250 Gram)|
|Parmesan cheese||3 Ounce, grated (90 Gram)|
|For mustard mayonnaise|
|Lemon juice||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Dijon mustard||2 Teaspoon|
|Olive oil||4 Fluid Ounce (1/2 Cup / 125 Milliliter)|
|Freshly ground black pepper||To Taste|
1. Trim meat of all visible fat and cut into wafer-thin slices. Arrange beef slices, lettuce leaves and watercress attractively on four serving plates. Sprinkle with Parmesan cheese.
2. To make mayonnaise, place egg, lemon juice, garlic and mustard in a food processor or blender and process to combine. With machine running, slowly add oil and continue processing until mayonnaise thickens. Season to taste with black pepper. Spoon a little mayonnaise over salad and serve immediately.