- 1 clove garlic
- 1/2 teaspoon salt
- 2 large egg yolks*
- 1 1/2 tablespoons freshly squeezed lemon juice
- Pinch cayenne
- 3/4 cup olive oil
- 1/4 cup extra-virgin olive oil
- 2 tablespoons water
- 1 (2-pound) piece beef tenderloin, cooked rare and sliced as thinly as possible
- 2 ounces baby arugula, washed and spun dry (about 3 cups)
- 4 plum tomatoes, chopped
- Freshly ground black pepper
- 2 tablespoons drained, small capers, plus more for garnish
- Nicoise olives, for garnish
- Hot sauce, for garnish
- 1/4 pound Parmesan, thinly shaved or coarsely grated
To make the aioli, with the back of a knife, crush the garlic. Gradually work the salt into the crushed garlic to make a paste. Place in a medium bowl. Whisk the eggs and lemon juice with the garlic paste to incorporate. Add the cayenne. Slowly whisk in the olive oil, a little at a time, and continue with the extra-virgin olive oil, whisking until the mixture is emulsified. Add the water 1 to 2 teaspoons at a time to thin the sauce to drizzling consistency. Cover and refrigerate until ready to use. (Use within 24 hours.)
Arrange half of the sliced beef across the bottom of the plate. Toss the arugula with chopped plum tomatoes, aioli, salt and freshly ground black pepper. Place a mound in the middle of the plate and garnish with black olives and capers, and drizzle with additional sauce, as desired. Sprinkle with hot sauce and top with the cheese.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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