Carpaccio Venetian
Ingredients
For the sauce
Features
Description
Remove the meat in the freezer for 1 hour.
Prepare the sauce: Mix the egg yolk with mustard, salt, pepper. After 1 min pour a thin stream of olive oil, whisking the mixture with a mixer. Add sour cream and brandy sauce vorchestershirsky. Take in the refrigerator.
The meat with a sharp knife cut into slices 3 mm thick and place on aluminum paper for 2 slices on each other. Cover with another sheet of aluminum paper and rolled with a rolling pin. Put the pieces in a dish and pour a few drops of sauce. Sprinkle onion Rezantsev, lime zest and crushed pepper, peas. Serve immediately
Translated by site: wday.ru
