Beef Carpaccio With Olive Salad And Mustard Aioli

By á-170456

Ingredients

• AIOLI:
• 1 egg
• Juice and zest of one lemon
• 1 garlic clove finely sliced
• 2 tablespoons Dijon mustard
• 1 1/4 cups extra-virgin olive oil divided
• Salt to taste
• Freshly-ground black pepper to taste
• SALAD:
• 1/2 cup Moroccan olives pitted
• 1/2 cup Picholine olives pitted
• 1 bunch fresh marjoram leaves stripped
• and stems discarded
• 1 pound fresh beef top round sliced thinly (by your butcher)
• Salt to taste
• Freshly-ground black pepper to taste
• 2 pieces heavy-duty aluminum foil - (8" by 8")

Details

Servings 4

Preparation

Step 1

To make aioli: Place egg, lemon juice, garlic and mustard in a blender and blend until smooth (1 minute). Starting two drops at a time with machine going, slowly pour in olive oil until sauce begins to thicken.

Finish adding the last 1/4 cup olive oil in a thin stream and season to taste with salt and pepper. (Aioli should be the consistency of unwhipped heavy cream. If it is too thick thin with cool water, adding a teaspoon at a time and blending between additions.) Set aside.

To make olive salad: Mix the Moroccan and picholine olives, the lemon zest and the marjoram leaves together in a small bowl and set aside.

To make carpaccio: Pound the slices of top round between the two pieces of foil with a drop of oil on each side until as thin as construction paper. Flip pieces of pounded beef on to chilled plates and continue pounding and flipping meat until entire plates are covered, including the rims.

To prepare the dish: Divide the olive salad into piles in the centers of the meat. Season the meat with salt and freshly-ground pepper. Drizzle the aioli over the meat with a teaspoon and serve.

This recipe yields 4 servings.