Painted Chef'S Classic Beef Carpaccio

• 2 eggs
• 1 tablespoon Dijon mustard
• 3 tablespoons fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1 cup vegetable oil
• 2 dashes hot pepper sauce (e.g. TabascoTM), or to taste
• 3 tablespoons Worcestershire sauce
• salt and pepper to taste
• 8 ounces frozen thinly sliced beef tenderloin carpaccio.
• 1 tablespoon capers, for garnish
• 1 lemon, cut into wedges

1. In the container of a blender, combine the eggs, Dijon mustard, lemon juice, a pinch of salt and a dash of hot sauce. Cover and pulse to mix. Start the blender on medium speed and let run while pouring in the olive oil, and then the vegetable oil, in a thin continuous stream until the mixture is thick enough to coat the back of a metal spoon. Pour in the Worcestershire sauce and blend for about 10 seconds more. Taste and adjust salt if needed.
2. Arrange the frozen beef on a serving plate in a semi-circle. Drizzle the sauce over the meat. Garnish with capers and freshly ground black pepper and squeeze a little lemon juice over the top. Let stand for 5 minutes before serving.

eggs, mustard, lemon juice, extravirgin olive oil, vegetable oil, pepper, worcestershire sauce, salt, tenderloin, capers, lemon

Taken from www.allrecipes.com/recipe/153870/painted-chefs-classic-beef-carpaccio/ (may not work)