Carpaccio of beef tenderloin with spicy pesto(Par le Chef Viviane Verheyen)
| Catégorie: | Hors d'oeuvre Boeuf Viviane Veheyen |
| Saisons | |
| Cuisine Type | Italienne |
| Tags: |
Ingrédients
Pour
4
Personnes
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 Instructions
- 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 :