Ingredients Weight Measure
Egg yolk 1 large
Malt vinegar, divided 2 tsp.
Vegetable oil (corn, safflower or peanut), divided 3/4 cup
Pimiento, chopped 3 Tbsp.
Dijon-style mustard 1 Tbsp.
TABASCO® brand Original Red Sauce 1/2 tsp.
Salt 1/2 tsp.
Plain yogurt 1/2 cup
Beef top (inside) round 3 lbs.
Belgian endive garnish


  1. Beat egg yolk in bowl of electric mixer until thick. Add 1 tsp. vinegar and continue beating at high speed 1 minute. Slowly pour 1/4 cup oil in thin stream into egg mixture. Add remaining 1 tsp. vinegar and slowly pour in remaining 1/2 cup oil. Add pimiento, mustard, TABASCO® Sauce and salt; blend well.
  2. At medium speed, add yogurt, beating until smooth. Cover. Refrigerate at least 24 hours before using.
  3. Chill beef in freezer several hours before slicing. Just before serving, slice beef paper-thin in large oval slices with electric slicer.
  4. Serve 1 Tbsp. sauce with 2 oz. beef. Garnish plate with Belgian endive.

Yield: 24 appetizer servings