Beef Carpaccio With Garlic Aioli And Watercress - cooking recipe

Ingredients

1 lb beef sirloin
4 cloves garlic, peeled
1 large egg
1 egg yolk
1 teaspoon lemon juice
1 cup olive oil
2 cups fresh washed and dried watercress, chopped
salt and black pepper

Preparation

If slicing yourself, use an electric carving knife and cut the beef into paper thin slices.
Saute beef in 2 tsp oil for 2 minutes.
Arrange the watercress on plates, and top with the beef slices.
To make the garlic aioli, place the garlic and eggs in a blender.
Pulse to combine.
Begin to slowly add the oil into the blender top while it is blending to create a thick emulsion.
Once thick, remove from the blender, and add the lemon juice, salt and pepper.
Drizzle the sauce over the carpaccio on the plates.
Serve.