| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
American |
Meat |
6 |
Servings |
INGREDIENTS
| 2 |
|
Egg yolks |
| 1 |
tb |
Chopped garlic |
|
|
Freshly ground black pepper |
| 3/4 |
tb |
Maille mustard |
| 1 |
ts |
Salt |
| 1 |
ts |
Worchestershire sauce |
| 1/4 |
c |
Tarragon vinegar |
| 1 |
c |
Olive oil |
| 1 |
c |
Grated Parmesan cheese |
| 1 |
lb |
Strip sirloin; trimmed of all fat; sliced very thin |
|
|
Parsley; chopped |
INSTRUCTIONS
1. Combine egg yolks, garlic, black pepper, Maille mustard, & salt in
blender. Blend well.
2. In small bowl, combine Worchestershire sauce, vinegar, & olive oil.
Slowly blend with egg yolk mixture to create mayonnaise.
3. When mayonnaise is completed, fold in 1/2 cup gated Parmesan cheese.
4. Place sirloin slices in fan arrangement on 6 10-inch dinner plates.
5. Spoon mustard-Parmesan dressing over bottom center of fanned sirloin
slices.
6. Combine remaining Parmesan cheese & parsley. Sprinkle mixture in
horizontal arc over center of each plate of fanned raw sirloin. Serve
immediately.
AMERICAN RESTAURANT
E. 25 ST, KANSAS CITY. WINE:CAB-
ERNET SAUVIGNON, J HEITZ CELLARS
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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