Venetian Carpaccio with Anchovy and Mustard Sauce

Carpaccio is as much a symbol of Venice as a carnival mask. Simple and aristocratic at the same time, this dish surprisingly conveys the atmosphere and spirit of the city on the water.

Ingredients

• 3 drops of Tabasco sauce
• 0.5 lemon juice
• egg yolk
• olive oil - 1 tablespoon
• 1 tsp. spicy and coarse mustard
• 400 g beef tenderloin
• 2 anchovy fillets
• salt, freshly ground white pepper

Directions

1. Cut off fat and films from the tenderloin, wrap in foil, put in the freezer for 30 minutes. Mix all the ingredients for the sauce in a blender and drizzle over a serving dish.
2. When the meat is frozen, cut it into very thin slices with a sharp knife or mandolin and place on a serving dish so that the slices slightly overlap each other. Serve with sauce.