• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 240g sashimi-grade beef fillet (*Sashimi-grade meat and fish are available from chilled counters of good supermarkets.)
  • Dressings:
  • 1 egg yolk
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 pinch horseradish powder or mustard
  • Salt and pepper to taste
  • 125ml olive oil
  • 1 tablespoon milk
  • 1 tablespoon chicken broth or water (to thin the mayonnaise)


  1. Chill the meat well.
  2. Using a razor-sharp knife, slice the meat paper-thin.
  3. Arrange the slices of meat on a plate to cover the surface completely.
  4. Drizzle the dressing decoratively over the meat in ribbons.
  5. Serve immediately.
  6. To prepare the dressing:
  7. Place the egg yolk, wine vinegar, Worcestershire sauce, lemon juice, mustard and a little salt and pepper in a mixing bowl, and beat the mixture with a whisk.
  8. Add the oil slowly in a steady stream as you continue beating until the mixture is smooth.
  9. Beat in the milk and a little broth or water, if required, to thin the mayonnaise to a thin sauce that just coats the back of a wooden spoon.
  10. Adjust the seasoning to taste.

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