Receta Beef Carpaccio With Olive Salad And Mustard Aioli
by Global Cookbook

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	Raciónes: 4

Ingredientes

1 x Egg Juice and zest of one lemon
1 x Garlic clove finely sliced
2 Tbsp. Dijon mustard
1 1/4 c. Extra-virgin extra virgin olive oil divided Salt to taste Freshly-grnd black pepper to taste
1/2 c. Moroccan olives pitted

1/2 c. Picholine olives pitted
1 bn Fresh marjoram leaves stripped and stems discarded
1 lb Fresh beef top round sliced thinly Salt to taste Freshly-grnd black pepper to taste
2 piece Heavy duty aluminum foil, 8" by 8"

To make aioli: Place egg, lemon juice, garlic and mustard in a blender and blend till smooth (1 minute). Starting two drops at a time with machine going, slowly pour in extra virgin olive oil till sauce begins to thicken. Finish adding the last 1/4 c. extra virgin 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 cold water, adding a tsp. 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: Lb. the slices of top round between the two pcs of foil with a drop of oil on each side till as thin as construction paper. Flip pcs of pounded beef on to chilled plates and continue pounding and flipping meat till 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-grnd pepper. Drizzle the aioli over the meat with a tsp. and serve.
This recipe yields 4 servings.