Ingredients

1 pack of Eisberg Rucola Salad
20 dkg steak
1 egg yolk
1 teaspoon of salt
11 dl oil
3 tablespoons of Worcestershire sauce
3 tablespoons of milk
2 tablespoons of fresh lemon juice
1 pinch of freshly ground black pepper
1 dl cream

Directions

Wrap the tenderloin in foil and place in the freezer for 10 minutes, so that it can be easily sliced thinly. To make the sauce, first make homemade mayonnaise by whisking the salt into the egg yolks, then adding the oil a little at a time, stirring constantly and persistently. After about 15 minutes you will have a bright, creamy mayonnaise. The mixing bowl should be placed on a tea towel to prevent it from slipping; start mixing with a hand whisk and after 5 minutes, switch to a food processor; if the mayonnaise thickens too much, dilute with 1 tablespoon of water and continue mixing. Whisk the mayonnaise with a hand whisk to incorporate the other ingredients of the sauce one by one. If necessary, adjust the taste with a little more salt, pepper, Worcestershire sauce and lemon juice. Slice the meat 1 cm thinly with a serrated knife perpendicular to the fibres, then stretch the slices even thinner, almost like a veil, between 2 sheets of foil using a stretching board. Twist the rucola with a little olive oil, arrange on 4 large plates and top with the meat slices. Drizzle them with the sauce, then use a potato peeler knife to make shavings of Parmesan and sprinkle over the dish. Serve with toast and iced prosecco, Italian sparkling wine.

Eisberg’s tip

Add some more capers