Beef Carpaccio With Garlic Aioli And Watercress
Ready In: 15 mins
Serves: 2
Ingredients
- 1 lb beef sirloin
- 4 cloves garlic, peeled
- 1 large egg
- 1 egg yolk
- 1 teaspoon lemon juice
- 1 cup olive oil
- 2 cups fresh washed and dried watercress, chopped
- salt and black pepper
Directions
- If slicing yourself, use an electric carving knife and cut the beef into paper thin slices.
- Saute beef in 2 tsp oil for 2 minutes.
- Arrange the watercress on plates, and top with the beef slices.
- To make the garlic aioli, place the garlic and eggs in a blender.
- 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.
- Drizzle the sauce over the carpaccio on the plates.
- Serve.
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