Recipe
Carpaccio
Ingredients
- 1 clove garlic
- 1/2 teaspoon salt
- 2 large egg yolks*
- 1 1/2 tablespoons freshly squeezed lemon juice
- Pinch cayenne
- 3/4 cup olive oil
- 1/4 cup extra-virgin olive oil
- 2 tablespoons water
- 1 (2-pound) piece beef tenderloin, cooked rare and sliced as thinly as possible
- 2 ounces baby arugula, washed and spun dry (about 3 cups)
- 4 plum tomatoes, chopped
- Freshly ground black pepper
- 2 tablespoons drained, small capers, plus more for garnish
- Nicoise olives, for garnish
- Hot sauce, for garnish
- 1/4 pound Parmesan, thinly shaved or coarsely grated
Directions
- To make the aioli, with the back of a knife, crush the garlic. Gradually work the salt into the crushed garlic to make a paste. Place in a medium bowl. Whisk the eggs and lemon juice with the garlic paste to incorporate. Add the cayenne. Slowly whisk in the olive oil, a little at a time, and continue with the extra-virgin olive oil, whisking until the mixture is emulsified. Add the water 1 to 2 teaspoons at a time to thin the sauce to drizzling consistency. Cover and refrigerate until ready to use. (Use within 24 hours.
- Arrange half of the sliced beef across the bottom of the plate. Toss the arugula with chopped plum tomatoes, aioli, salt and freshly ground black pepper. Place a mound in the middle of the plate and garnish with black olives and capers, and drizzle with additional sauce, as desired. Sprinkle with hot sauce and top with the cheese.
- *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shellÖ"
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