Ingredients
240g sashimi-grade beef fillet
Dressing:
1 egg yolk
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1 pinch horseradish powder or mustard
Salt and pepper to taste
125ml olive oil
1 tablespoon milk
1 tbsp chicken broth or water (to thin the mayonnaise)
Chill the meat well. Using a razor-sharp knife, slice the meat paper-thin. Arrange the slices of meat on a plate to cover the surface completely. Drizzle the dressing decoratively over the meat in ribbons. Serve immediately.
To prepare the dressing: Place the egg yolk, wine vinegar, Worcestershire sauce, lemon juice, mustard and a little salt and pepper in a mixing bowl, and beat the mixture with a whisk. Add the oil slowly in a steady stream as you continue beating until the mixture is smooth. Beat in the milk and a little broth or water, if required, to thin the mayonnaise to a thin sauce that just coats the back of a wooden spoon. Adjust the seasoning to taste.
