Beef Carpaccio With Garlic Aioli And Watercress

1. 1

   If slicing yourself, use an electric carving knife and cut the beef into paper thin slices.

2. 2

   Saute beef in 2 tsp oil for 2 minutes.

3. 3

   Arrange the watercress on plates, and top with the beef slices.

4. 4

   To make the garlic aioli, place the garlic and eggs in a blender.

5. 5

   Pulse to combine.

6. 6

   Begin to slowly add the oil into the blender top while it is blending to create a thick emulsion.

7. 7

   Once thick, remove from the blender, and add the lemon juice, salt and pepper.

8. 8

   Drizzle the sauce over the carpaccio on the plates.

9. 9

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.