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Ingredientes
- 1 x Egg Juice and zest of one lemon
- 1 x Garlic clove finely sliced
- 2 Tbsp. Dijon mustard
- 8 ounce Extra-virgin extra virgin olive oil plus
- 2 ounce Extra-virgin extra virgin olive oil 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 by your butcher
Direcciones
- 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 extra virgin olive oil in a thin stream and season to taste with salt and pepper. Set aside. 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.
- 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 the 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 onto chilled plates and continue pounding and flipping the remainder of the meat till all 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 with a tsp. over the meat in fancy designs. Serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 4 servings | |
| Calories 714 | |
| Calories from Fat 589 | 82% |
| Total Fat 66.48g | 83% |
| Saturated Fat 11.42g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 160mg | 7% |
| Potassium 513mg | 15% |
| Total Carbs 4.73g | 1% |
| Dietary Fiber 3.0g | 10% |
| Sugars 0.35g | 0% |
| Protein 26.25g | 42% |
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