Instructions: To make aioli: Place egg, lemon juice, garlic and mustard in a blender and blend until smooth (1 minute). Starting two drops at a time with machine going, slowly pour in olive oil until sauce begins to thicken. Finish adding olive oil in a thin stream and season to taste with salt and pepper. Set aside. Aioli should be the consistency of unwhipped heavy cream. If it is too thick, thin with cool water, adding a teaspoon at a time and blending between additions.

To make olive salad: Mix the Moroccan and picholine olives, the lemon zest and the marjoram leaves together in a small bowl and set aside.

To make the carpaccio: Pound the slices of top round between the two pieces of foil with a drop of oil on each side until as thin as construction paper. Flip pieces of pounded beef onto chilled plates and continue pounding and flipping the remainder of the meat until all plates are covered, including the rims.

To prepare the dish: Divide the olive salad into piles in the centers of the meat. Season the meat with salt and freshly-ground pepper. Drizzle the aioli with a teaspoon over the meat in fancy designs. Serve.

This recipe yields 4 servings.

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