beef-carpaccio.json

{
    "directions": [
        "Refrigerate the meat until well chilled.",
        "In a bowl, combine the mayonnaise, Worcestershire sauce and lemon juice. Whisk in enough milk to make a thin sauce that just coats the back of a spoon. Season with salt and white pepper. Taste and add more Worcestershire sauce or lemon juice, as needed.",
        "Remove the meat from the refrigerator. Using a razor-sharp knife, slice the meat paper-thin. Arrange the slices on 6 individual plates. Drizzle the sauce over the meat in a crosshatch pattern. Serve immediately. Serves 6.",
        "Adapted from",
        "Williams-Sonoma TASTE Magazine,",
        "\"Arrigo's Venezia,\" by Faith Willinger (Spring 2002)."
    ],
    "ingredients": [
        "1 1/2 lb. well-trimmed boned shell of beef or  &nbsp beef fillet",
        "3/4 cup high-quality mayonnaise",
        "1 to 2 tsp. Worcestershire sauce, plus more,  &nbsp to taste",
        "1 tsp. fresh lemon juice, plus more, to taste",
        "2 to 3 Tbs. milk",
        "Salt and freshly ground white pepper, to taste"
    ],
    "language": "en-US",
    "source": "www.williams-sonoma.com",
    "tags": [],
    "title": "Beef Carpaccio",
    "url": "http://www.williams-sonoma.com/recipe/beef-carpaccio.html"
}