Ox Carpaccio with Core Oil Mayonnaise

Cut the ox tenderloin into paper-thin slices with a slicing machine, or if you cut it by hand, pat it out paper-thin under a sheet of plastic wrap. Drape the slices of meat slightly overlapping on four plates, season with salt and pepper. For the core oil mayonnaise, remove the crusts from the white bread and soak it in a little milk. In a bowl, combine the squeezed bread with garlic, salt and0 egg yolks and beat with a hand blender. Season with apple cider vinegar and let the mixture stand for 1/4 hour. Now, while stirring constantly, pour in the kernel oil, first very little, then in a small stream, and continue stirring until the mixture resembles mayonnaise. Finally, season again with salt and pepper. Pour the finished mayonnaise into a piping bag and apply in a grid pattern over the slices of meat and sprinkle with roasted and salted pumpkin seeds.

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