INGREDIENTS

INSTRUCTIONS

To make aioli: Place egg, lemon juice, garlic and mustard in a  blender
and blend until smooth (1 minute). Starting two drops at a  time with
machine going, slowly pour in olive oil until sauce begins  to thicken.
Finish adding olive oil in a thin stream and season to  taste with salt
and pepper. Set aside. Aioli should be the  consistency of unwhipped
heavy cream. If it is too thick, thin with  cool water, adding a
teaspoon at a time and blending between  additions.  To make olive
salad: Mix the Moroccan and picholine olives, the lemon  zest and the
marjoram leaves together in a small bowl and set aside.  To make the
carpaccio: Pound the slices of top round between the two  pieces of
foil with a drop of oil on each side until as thin as  construction
paper. Flip pieces of pounded beef onto chilled plates  and continue
pounding and flipping the remainder of the meat until  all plates are
covered, including the rims.  To prepare the dish: Divide the olive
salad into piles in the centers  of the meat. Season the meat with salt
and freshly-ground pepper.  Drizzle the aioli with a teaspoon over the
meat in fancy designs.  Serve.  Source: MOLTO MARIO with Mario Batali
From the TV FOOD NETWORK -  (Show # MB-5620)  Per serving: 651 Calories
(kcal); 72g Total Fat; (98% calories from  fat); 2g Protein; 1g
Carbohydrate; 47mg Cholesterol; 108mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;  14 1/2 Fat; 0 Other
Carbohydrates  Recipe by: Mario Batali  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 33
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 46.5mg
Sodium: 606.3mg
Potassium: 93.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 3.3g