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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