Carpaccio Style Steak With Mustard Mayonnaise
|Mayonnaise||1 Cup (16 tbs)|
|Stone ground mustard||1 Tablespoon|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Tomato||1 Large, sliced|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Extra virgin olive oil||2 Tablespoon|
|Lean beef tenderloin||1 Pound, cut into 3 pieces (About 3/4 Inch Thick)|
|Minced parsley||1⁄4 Cup (4 tbs)|
Partially freeze the meat and slice it very thin.
Mix mayonnaise with mustard and cheese.
Place 1 lettuce leaf on each plate.
Put a dollop of mayonnaise on the side of the plate along with a slice of tomato.
Preheat stovetop grill.
Mix pepper with oil.
Brush meat with oil and pepper.
Sear the meat, about 45 seconds on each side, over high heat.
Remove meat from grill.
Meat will be charred on the outside and very rare on the inside.
Slice meat very thinly.
Divide and arrange in a fan design on lettuce.
Sprinkle with parsley and serve immediately.
Good with dark rye bread and antipasto.
This dish can be served either as a first course or as a main dish.