Carpaccio with an Air of Donair
A creamy mayonnaise sauce with lemon and Worcestershire, perfect for serving with seared beef carpaccio and roasted aubergine.
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Ingredients
- 2 egg yolk
- 1 tbsp Dijon mustard
- 100ml light Olive oil
- 1 tbsp warm Water
- Sea salt
- black pepper
- Dark Worchester sauce
- 1tsp Lemon juice
- 50ml Single Cream
- 300g Centre cut beef fillet
- 2 tbsp Olive Oil
- 25g Butter
- Salt
- 50g Parmesan cheese
- 1 medium aubergine
- 50g Rocket leaves
- 1 tsp Lemon juice
- Mini pitta breads
- 1tbsp olive oil
- 1 garlic
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