Beef Carpaccio With Garlic Aioli

There are an unlimited number of variations of carpaccio, but often the simpler the better. This variation tops the tender beef slices with crisp, vibrant greens, Parmesan shavings and a drizzle of garlicky aioli sauce to finish.

Buon Appetito!
Deborah Mele 

Beef Carpaccio With Garlic Aioli

Beef Carpaccio With Garlic Aioli

Yield: Serves 4
Prep Time: 20 minutes

Thinly shaved beef is topped with crisp greens, cheese savings and a vibrant aioli sauce.


  • 1 Pound Beef Sirloin, Bright Red
  • 3 Cloves Garlic, Peeled
  • 1 Large Egg
  • 1 Egg Yolk
  • 1 Teaspoon Lemon Juice
  • 3/4 Cup olive oil
  • 2 Cups Fresh, Washed And Dried Watercress or Arugula, Chopped
  • Salt And Cracked Black Pepper
  • 1/2 Cup Parmesan Cheese Shavings


  1. If slicing yourself, use an electric carving knife and cut the beef into paper thin slices.
  2. Arrange the beef slices on plates, and top with the greens and cheese shavings.
  3. To make the garlic aioli, place the garlic and eggs in a blender, and pulse to combine.
  4. Begin to slowly add the oil into the blender top while it is blending to create a thick emulsion.
  5. Once thick, remove from the blender, and add the lemon juice, salt and pepper.
  6. Serve offering the aioli on the side for those that want it.

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One Comment

  1. Your garlic aioli is the best I have ever tasted! I love making Carpaccio, but have struggled with finding a truly deserving aioli. Yours is world class! Thank you!

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