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Recipe

Carpaccio

  • Yield: 4 to 6 servings

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 shellĂ–"