** Poppy **'s Note:
Carpaccio of beef was created by Giuseppe Cipriani of Harry's Bar in Venice, and has become famous throughout the world as being typical of modern Italian cuisine. There are an unlimited number of variations of this dish, but often the simpler the better. This variation tops the tender beef slices with crisp, vibrant watercress and a drizzle of garlicky aioli sauce to finish. Serve as a light lunch dish, or as an appetizer.
My Private Note
Units: US | Metric
- 1If slicing yourself, use an electric carving knife and cut the beef into paper thin slices.
- 2Saute beef in 2 tsp oil for 2 minutes.
- 3Arrange the watercress on plates, and top with the beef slices.
- 4To make the garlic aioli, place the garlic and eggs in a blender.
- 5Pulse to combine.
- 6Begin to slowly add the oil into the blender top while it is blending to create a thick emulsion.
- 7Once thick, remove from the blender, and add the lemon juice, salt and pepper.
- 8Drizzle the sauce over the carpaccio on the plates.
Browse Our Top Lunch/Snacks Recipes
Nutritional Facts for Beef Carpaccio With Garlic Aioli And Watercress
Serving Size: 1 (414 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1544.2
- Calories from Fat 1343
- Total Fat 149.3 g
- Saturated Fat 31.0 g
- Cholesterol 352.1 mg
- Sodium 176.0 mg
- Total Carbohydrate 3.1 g
- Dietary Fiber 0.3 g
- Sugars 0.4 g
- Protein 48.6 g