Beef and Vegetable Aioli Platter Recipe

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Ingredients:

Serving

5 garlic cloves, lightly crushed, peeled
3 large egg yolks, room temperature
1 1/2 tbsp wine vinegar
2 -3 tbsp fresh lemon juice
3/4 tsp salt
1 pinch cayenne pepper
1 cup olive oil
3/4 cup vegetable oil
3 -4 tbsp plain yogurt or 3 -4 tbsp sour cream
2 (13 3/4 oz) cans beef broth
2 cups water (or as needed)
1 medium onion, unpeeled, halved
1 bay leaf
3 lbs center-cut beef tenderloin, fat trimmed, tied
4 leeks, trimmed, well rinsed (white parts only )
1 lb slender carrot, pared, trimmed, halved crosswise (about 6-8)
8 oz green beans, trimmed
1 lb small red new potato , scrubbed
salt (to taste)
watercress leaf (to garnish )

Directions:

Make Light Aioli: Place garlic, egg yolks, vineger, 2 T. lemon juice, the salt, and cayenne in food processor or blender and process until garlic is pureed. With machine running, add both oils in thin, steady stream to make mayonnaise.
Transfer mayonnaise to serving bowl and fold in 3 T. yougurt. Taste and add more yogurt and lemon juice if needed. Mayonnaise should have a pleasant tang. Refrigerate covered at least 30 minutes to allow flavors to blend.
Place beef broth, the water, onion, and bay leaf in Dutch oven or heavy casserole large enough to fit beef without crowding; heat to boiling. Place beef in boiling broth and add water if needed to completely immerse meat. Adjust heat to maintain a steady simmer, cover pan, and cook until instant-read thermonmeter inserted in center of beef reads 125 degrees, about 25 minutes. Transfer beef to platter and let stand to cool.
Meanwhile, add leeks and carrots to broth; simmer covered about 15 minutes. Add green beans and continue to simmer just until vegetables are tender, about 5 minutes. Transfer vegetables to a second platter to cool completely. Reserve broth for other use.
Using vegetable peeler, remove strip of peel from the middle of each potato. Place potatoes in saucepan and add cold water to cover. Heat to boiling. Salt water and boil potatoes covered just until tender, 10-20 minutes. Drain, rinse under cold running water, and transfer to platter of vegetables to cool.
Beef and vegetables should be served cool at room temperature. If necessary, refrigerate lightly covered.
To serve, cut beef into 1/4 -thick slices. Arrange beef slices overlapping on large platter, then arrange vegetables around beef. Garnish with watercess. Pass aioli.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	540.88 Kcal (2265 kJ)
Calories from fat	454.64 Kcal
		% Daily Value*
Total Fat	50.52g	78%
Cholesterol	70.62mg	24%
Sodium	289.58mg	12%
Potassium	473.02mg	10%
Total Carbs	20.1g	7%
Sugars	4.25g	17%
Dietary Fiber	3.2g	13%
Protein	5.63g	11%
Vitamin C	17.4mg	29%
Iron	2.2mg	12%
Calcium	74.6mg	7%

Amount Per 100 g
Calories	184.26 Kcal (771 kJ)
Calories from fat	154.88 Kcal
		% Daily Value*
Total Fat	17.21g	78%
Cholesterol	24.06mg	24%
Sodium	98.65mg	12%
Potassium	161.14mg	10%
Total Carbs	6.85g	7%
Sugars	1.45g	17%
Dietary Fiber	1.09g	13%
Protein	1.92g	11%
Vitamin C	5.9mg	29%
Iron	0.7mg	12%
Calcium	25.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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