Carpaccio Of Cipriani Of Venice

- Wrap the meat in cling film and freeze for 30 minutes.

- Cut into very thin slices with a sharp knife. Spread the slices between two sheets of film and flatten them with a rolling pin.

- Oil the plates with a brush. Spread the slices of meat on top, brush them with oil. Cover with cling film and chill.

- Mix the egg yolk and mustard. Add salt and pepper and leave to rest for 2 minutes. Whisk in the oil, then the vinegar, lemon juice and Worcestershire lemon juice and Worcester sauce. Correct the texture with 1 to 3 spoons of hot milk, the sauce must be fluid.

- Add salt and pepper to the carpaccio, sprinkle with sauce and garnish with parsley. Our advice: Worcester, an English sauce, can be bought in supermarkets in the in the condiments section of supermarkets.