Beef Carpaccio With Garlic Aioli


There are an unlimited number of variations of carpaccio, but often the simpler the better. This variation tops the tender beef slices with crisp, vibrant greens, Parmesan shavings and a drizzle of garlicky aioli sauce to finish.

Buon Appetito!
Deborah Mele 2011
 

Beef Carpaccio With Garlic Aioli

Yield: Serves 4

Prep Time: 20 mins

Thinly shaved beef is topped with crisp greens, cheese savings and a vibrant aioli sauce.

Ingredients:

1 Pound Beef Sirloin, Bright Red
3 Cloves Garlic, Peeled
1 Large Egg
1 Egg Yolk
1 Teaspoon Lemon Juice
3/4 Cup olive oil
2 Cups Fresh, Washed And Dried Watercress or Arugula, Chopped
Salt And Cracked Black Pepper
1/2 Cup Parmesan Cheese Shavings

Directions:

If slicing yourself, use an electric carving knife and cut the beef into paper thin slices.
Arrange the beef slices on plates, and top with the greens and cheese shavings.
To make the garlic aioli, place the garlic and eggs in a blender, and pulse to combine.
Begin to slowly add the oil into the blender top while it is blending to create a thick emulsion.
Once thick, remove from the blender, and add the lemon juice, salt and pepper.
Serve offering the aioli on the side for those that want it.



 

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