Beef Carpaccio With Olive Salad And Mustard Aioli

Recipe Ingredients

		Aioli
1		Egg
		Juice and zest of one lemon
1		Garlic clove - finely sliced
2 tablespoons	30ml	Dijon mustard
1 1/4 cups	296ml	Extra-virgin olive oil - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
		Salad
1/2 cup	118ml	Moroccan olives - pitted
1/2 cup	118ml	Picholine olives - pitted
1		Fresh marjoram - leaves stripped
		And stems discarded
1 lb	454g / 16oz	Fresh beef top round - sliced thinly
		= (by your butcher)
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Heavy-duty aluminum foil - (8" by 8")

Recipe Instructions

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.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5653) - from the TV FOOD NETWORK

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