Carpaccio

Ingredients

Tenderloin tip 2/3 Pound
Olive oil 1 Teaspoon
Mayonnaise 1/2 Cup (8 tbs)
Salt and pepper To Taste
Lemon juice 1 Teaspoon
Worcestershire sauce 1 Tablespoon

Directions

GETTING READY

1. Using a knife, cut any extra fat from the tenderloin.

2. Wrap it with clean saran and pop in refrigerator until it slightly hardens.

MAKING

3. In a bowl, mix together mayonnaise, Worcestershire sauce, and lemon juice. Taste and add more Worcestershire if needed.

4. Thinly slice the tenderloin and lay them on the serving plate.

5. Season with salt and pepper. Place it back into the refrigerator for 15 minutes or until nice and chilled.

SERVING

6. Drizzle sauce on top and serve immediately

Or place tenderloin slices on platter, drizzle sauce, and top it with baby lettuce greens. Finish with a drizzle of olive oil and red wine vinaigrette and serve immediately.

Or place salad green at the bottom and top it with tenderloin slices. Drizzle salad dressing and mayonnaise sauce on top.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 301Calories from Fat 230

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 283 mg11.79%

Total Carbohydrates %

Dietary Fiber %

Sugars

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet