Lunch: Painted Chef's Classic Beef Carpaccio

Recipe by The Painted Chef This is a variation on the Harry's Bar 1950's invention of carpaccio.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Painted Chef's Classic Beef Carpaccio

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

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

Instructions

In the container of a blender, combine the eggs, Dijon mustard, lemon juice, a pinch of salt and a dash of hot sauce. Cover and pulse to mix. Start the blender on medium speed and let run while pouring in the olive oil, and then the vegetable oil, in a thin continuous stream until the mixture is thick enough to coat the back of a metal spoon. Pour in the Worcestershire sauce and blend for about 10 seconds more. Taste and adjust salt if needed.
Arrange the frozen beef on a serving plate in a semi-circle. Drizzle the sauce over the meat. Garnish with capers and freshly ground black pepper and squeeze a little lemon juice over the top. Let stand for 5 minutes before serving.

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