1.1 lbs. very lean, highest quality raw beef tenderloin
Mayonnaise
1 egg yolk
2 teaspoons Dijon mustard
Seasoned salt
Freshly ground pepper
2 tablespoons fresh lemon juice
1 cup olive oil, preferably Italian olive oil
2 tablespoons finely chopped shallots
Method: Place beef in freezer until firm and half frozen. Slice as thinly as possible. Refrigerate until needed. Make mayonnaise by preferred method, or: place egg yolk in a mixing bowl and add mustard, salt and pepper to taste. Add lemon juice. Start beating with a wire whisk or electric mixer and gradually add oil, bit by bit, until sauce begins to thicken. As mixture thickens, the oil may be added a little faster. Place shallots in cheesecloth and run under cold water. Squeeze to extract as much moisture as possible. Add shallots to the mayonnaise.
Sauce
1 tablespoon Worcestershire sauce (optional)
Hot Pepper sauce
1 tablespoon capers, finely chopped
½ cup rice beef stock
Sauce Method: Stir Worcestershire, a dash of pepper sauce, capers, and beef stock into mayonnaise; makes a little over 1 cup. Arrange overlapping slices of beef on plates and top with a spoonful of the sauce.
Note: The meat must be of the highest quality and must be fresh. It should be very cold and partially frozen. If completely frozen it may become mushy and unsightly in texture. Serves 6