Carpaccio Alla Cipriani (Cipriani’s Carpaccio) - Cuisine Magazine - From New Zealand to the World
Sometime in June 1950, this dish was invented by Giuseppe Cipriani of Harry’s Bar for his friend and favourite client, the well-known Venetian countess Amalia N
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Cooking tools:
- Immersion blender
- Squeeze bottle
- Freezer
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 200g beef fillet
- 2 egg yolks
- 1 tablespoon lemon juice
- 200ml extra virgin olive oil
- ½ teaspoon Dijon mustard
- white pepper, to taste
- ½ teaspoon worcestershire sauce
- 1 tablespoon full-cream (whole) milk, or as needed
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