Beef and Vegetable Aioli Platter

May 09, 2023May 9, 20230 1
Delicious Beef and Vegetable Aioli Platter recipe for a filling and healthy meal
in Main

Prep

30 min

Cook

1 hr

Ready In

1 hr 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

5 garlic cloves , lightly crushed , peeled
3 large egg yolks , room temperature
1 1/2 tablespoons wine vinegar
2 -3 tablespoons fresh lemon juice
3/4 teaspoon salt
1 pinch cayenne pepper
1 cup olive oil
3/4 cup vegetable oil
3 -4 tablespoons plain yogurt or 3 -4 tablespoons sour cream
2 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 ounces green beans , trimmed
1 lb small red new potato , scrubbed
salt ( to taste )
watercress leaf ( to garnish )

Nutrision Information

Servings Per Recipe
8
Calories
608
Sugar
4g
Fat
49g
This Beef and Vegetable Aioli Platter is a healthy and satisfying meal that can be enjoyed for any occasion. The dish is made with lean beef tenderloin and an assortment of colorful and nutritious vegetables, including leeks, carrots, green beans, and potatoes. The aioli, a classic French sauce made with garlic, egg yolks, and oil, adds a creamy and flavorful touch to the dish. This platter can be served as a main course for a family dinner or as a party appetizer. It is a versatile and delicious dish that is sure to impress your guests with its elegant presentation and bold flavors.

Instructions

1.Preheat oven to 350°F.
2.In a small bowl, whisk together garlic, egg yolks, wine vinegar, lemon juice, salt, and cayenne pepper until well combined.
3.Slowly beat in olive oil and vegetable oil until aioli forms.
4.Mix in plain yogurt or sour cream, cover and refrigerate until ready to use.
5.In a large pot or Dutch oven, bring beef broth and water to a boil with onion and bay leaf. Add beef tenderloin, cover and roast for 40 to 50 minutes.
6.In a separate pot, cook leeks in boiling water for 2 minutes. Remove and immediately immerse leeks in an ice-water bath. Drain and reserve.
7.In a large pot, cook carrots in boiling salted water until tender, about 5 to 7 minutes. Remove and reserve.
8.Cook green beans in boiling salted water until tender, about 2 to 3 minutes. Remove and reserve.
9.Boil potatoes in salted water until tender, about 15 to 20 minutes. Remove and reserve.
10.Thinly slice tenderloin. On a large platter, arrange vegetables and beef slices. Drizzle with aioli, garnish with watercress leaves and serve.

PROS

This dish is a complete and filling meal with healthy vegetables and lean beef.

The aioli adds a flavorful and creamy touch to the dish.

CONS

This dish requires many steps and may take some time to prepare.

Some may find the aioli to be too rich or heavy for their taste.

HEALTH & BENEFITS

This dish is a good source of protein, fiber, and various vitamins and minerals.
The vegetables, especially the leeks, are high in antioxidants and may help lower cholesterol levels.
Lean beef is a good source of iron and B-vitamins.

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