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Ingredients

• 2 eggs
• 1 tablespoon Dijon mustard
• 3 tablespoons fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1 cup vegetable oil
• 2 dashes hot pepper sauce (e.g. Tabasco™), or to taste
• 3 tablespoons Worcestershire sauce
• salt and pepper to taste
• 8 ounces frozen thinly sliced beef tenderloin carpaccio.
• 1 tablespoon capers, for garnish
• 1 lemon, cut into wedges

Description

Raw Beef Tenderloin Is Served With A Tangy Sauce. This Is A Variation On The Harry's Bar 1950's Invention Of Carpaccio.

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