Carpaccio Cipriani - Cut the fillet into thin slices. Salt and store in the refrigerator. Prepare the Carpaccio. Mix the mayonnaise, mustard, and Worcestershire sauce. Add some milk and stir well. Accompany the Carpaccio with rucola salad and grated parmesan cheese. Season with the same sauce as for the Carpaccio. Spread the sauce over the beef slices, which have blanched in the refrigerator. Add the minced celery, parmesan (in small slices) and sprinkle with the olive oil and voila, the Carpaccio is ready!