Carpaccio of beef tenderloin with spicy pesto(Featured Chef Viviane Verheyen)
Category: | Appetizer Beef Viviane Veheyen |
Seasons | |
Cuisine Type | Italian |
Tags: |
Ingredients
For
4
Persons
Ingrediënten
300 g Tenderloin Beef |
60 g old Parmesan, shaved |
1 dash(es) of Olive Oil |
1 dash(es) of Balsamic vinegar |
100 g Arugula |
1 snif(s) Sea Salt |
Black Pepper |
Yellow pesto
1 piece(s) Yellow Bell Pepper |
1/2 piece(s) Yellow Chili pepper |
20 g Pine nuts |
1 clove(s) of Garlic, finely chopped |
50 g old Parmesan cheese |
1 dl Olive Oil |
1 snif(s) Sea Salt |
Black pepper |
Carpaccio of beef tenderloin with spicy pesto Directions
- Cut the tenderloin in carpaccio. If you do not have a fine cutting machine, let the butcher cut it ultra thin.
- Arrange the slices in a circle on a plate and pour a dash of (not too much) olive oil on top.
- Rub or brush the oil over the meat. Pour a few drops of balsamic vinegar in the center of the plate, grind a little pepper and put the arugula on top.
- Finish with a few grains of sea salt and parmesan flakes. Arrange the pesto on top.
- Put all the ingredients for the pesto in a bowl (or food processor) and mix.
Season with pepper and salt
Pesto :