- 300 g Beef fillet (middle piece) of good quality span>
- 1–2 TL Dijon mustard
- 1 EL White wine vinegar
- 1 span> very fresh egg yolk
- 200 ml (100 ml mild olive oil and 100 ml neutral oil or only neutral oil, e.g. B. sunflower oil) + some oil
- 1 TL Worcester sauce
a few squirts of lemon juice
- Salt, freshly ground pepper
- cling film
- Pat the fillet dry. Possibly. Carefully remove all skins and tendons with a sharp knife. In the original recipe, the fillet is then put in the cold (approx. 5 hours) so that it is well cooled before slicing.
- You can also freeze it for about 1 hour, so it is easier to cut afterwards.
- For the mayonnaise, mix the mustard, vinegar and egg yolk with the whisk of the mixer. Stir in 200 ml of oil first in droplets, then in a fine stream. Season to taste with Worcester sauce, lemon juice, salt and pepper.
- Use a very sharp knife to cut the chilled meat into very thin slices across the grain, as evenly as possible, without large back-and-forth movements.
- Spread a thin layer of oil on two large pieces of cling film. Place a few slices of meat in between. Carefully roll out even thinner with a rolling pin. Make sure that the meat does not tear so that you can serve it without it falling apart.
1 person approx.:
580 kcal 18 g protein 55 g fat