BEEF CARPACCIO w/OLIVE SALAD & LEMON AIOLI

By BobD

Ingredients

• Egg 1 each
• Lemon, juice and zest of 1 each
• Garlic clove, finely sliced 1 each
• Dijon mustard 2 TBS
• Extra virgin olive oil 1 1/4 C
• Salt and freshly ground black pepper as needed
• Moroccan olives, pitted 1/2 C
• Picholine olives, pitted 1/2 C
• Marjoram leaves, bunch, fresh, stemmed 1 each
• Beef top round, thinly sliced 1 Lb
• Salt and freshly ground black pepper as needed

Details

Servings 4
Adapted from plateonline.com

Preparation

Step 1

1. Blend egg, lemon juice, garlic and mustard in a blender or food processor until smooth. With machine running, slowly pour in 1 cup olive oil, until sauce begins to thicken. Finish adding last 1/4 cup olive oil in a thin stream and season to taste with salt and pepper (aïoli should have consistency of unwhipped heavy cream. If too thick, thin with cool water, adding 1 teaspoon at a time and blending between additions.) Reserve.

2. Combine olives, lemon zest and marjoram leaves in a bowl and reserve.

3. Place slices of beef between two pieces of foil, with a drop of oil on each side, and pound until as thin as construction paper. Flip pieces of pounded beef on chilled plates and repeat process with remaining meat until plates are covered to rim.

4. Divide olive salad into piles in center of each plate. Season meat with salt and pepper. Drizzle with aïoli and serve.