Beef Carpaccio With Garlic Aioli And Watercress
🕒 Cook Time: 5 minutes
🕒 Prep Time: 10 minutes
🕒 Total Time: 15 minutes
🥢 Servings: 2
🔪 Yield: N/A
Description:
Carpaccio of beef, a creation of Giuseppe Cipriani at Harry’s Bar in Venice, has earned worldwide fame as a hallmark of modern Italian cuisine. This rendition of the classic dish opts for simplicity, featuring thinly sliced beef adorned with crisp watercress and a luscious drizzle of garlicky aioli sauce, perfect for either a light lunch or an elegant appetizer.
Ingredients:
- 1 beef sirloin
- 4 garlic cloves
- 1 egg
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 bunch watercress
- Salt and pepper to taste
Nutrition Facts (per serving):
- Calories: 1544.2
- Fat: 149.3g
- Saturated Fat: 31.1g
- Cholesterol: 352.1mg
- Sodium: 176mg
- Carbohydrates: 3.1g
- Fiber: 0.3g
- Sugar: 0.4g
- Protein: 48.7g
Instructions:
| Step | Instruction |
|---|---|
| 1 | If slicing yourself, use an electric carving knife and cut the beef into paper-thin slices. |
| 2 | In a skillet, heat 2 teaspoons of olive oil over medium-high heat. Saute the beef slices for about 2 minutes, until lightly browned. |
| 3 | Arrange the fresh watercress on serving plates, creating a bed for the beef slices. |
| 4 | For the garlic aioli, combine the garlic cloves and egg in a blender. Pulse until well combined. |
| 5 | While blending, slowly drizzle in the olive oil to create a thick, creamy emulsion. |
| 6 | Once the aioli has reached a desired consistency, remove it from the blender and stir in the lemon juice. Season with salt and pepper to taste. |
| 7 | Drizzle the garlic aioli generously over the beef carpaccio and watercress. |
| 8 | Serve immediately and enjoy the flavors of this elegant and delectable dish. |
Tips:
- For the best results, ensure the beef is sliced as thinly as possible, either with a sharp knife or an electric slicer.
- Adjust the amount of garlic in the aioli to suit your taste preferences.
- To make the dish even more indulgent, sprinkle some freshly grated Parmesan cheese over the carpaccio before drizzling with aioli.
- Pair this dish with a crisp white wine or a light, refreshing cocktail to complement its delicate flavors.
