Carpaccio (Cipriani's sliced beef)

Place the egg yolk in a blender with a quarter of the oil. Turn the blender on and add the rest of the oil in a slow thin stream. Flavor with lemon juice and salt and pepper. Dissolve the dry mustard in the stock and mix it into the mayonnaise, along with a few drops of Tabasco.

Using an electric slicer, cut the beef into paper thin slices. (It is impossible to cut the beef thin enough by hand.) Arrange the slices to completely cover each plate. In a thin stream, pour the mayonnaise over the beef in spirals, beginning at the center. Serve at once.