1 pound beef tenderloin, trimmed of all silverskin and fat
8 ounces mayonnaise, fresh
1 tablespoon dijon mustard
4 ounces onion
4 teaspoons capers, chopped
cracked black pepper, to taste
3 tablespoons olive oil
Servings: 8
1. Place the tenderloin in the freezer until nearly frozen.
2. Combine the fresh mayonnaise with the mustard. Season with salt and pepper.
3. Peel the onion and cut it in half from the stem to the root end. Slice it very thin.
4. Slice the nearly frozen tenderloin on an electric slicer very thin, almost transparent. On a very cold plate, arrange one slightly overlapping layer of thin slices of beef.
5. Sprinkle each plate of beef with 1/2 teaspoon (2.5 milliliters) of capers, a generous amount of cracked black pepper, salt and 1/2 ounce (15 grams) of shaved onion. Drizzle with 1 teaspoon (5 milliliters) of the olive oil and spoon 1/2 ounce (15 grams) of the mayonnaise in the center of each plate. Serve very cold.
8 ounces mayonnaise, fresh
1 tablespoon dijon mustard
4 ounces onion
4 teaspoons capers, chopped
cracked black pepper, to taste
3 tablespoons olive oil
Servings: 8
1. Place the tenderloin in the freezer until nearly frozen.
2. Combine the fresh mayonnaise with the mustard. Season with salt and pepper.
3. Peel the onion and cut it in half from the stem to the root end. Slice it very thin.
4. Slice the nearly frozen tenderloin on an electric slicer very thin, almost transparent. On a very cold plate, arrange one slightly overlapping layer of thin slices of beef.
5. Sprinkle each plate of beef with 1/2 teaspoon (2.5 milliliters) of capers, a generous amount of cracked black pepper, salt and 1/2 ounce (15 grams) of shaved onion. Drizzle with 1 teaspoon (5 milliliters) of the olive oil and spoon 1/2 ounce (15 grams) of the mayonnaise in the center of each plate. Serve very cold.
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