Recipe Centre

Beef carpaccio with red-hot pesto

Preparation time: 30 minutes

Ingredients
1 beef fillet
aubergine
30 ml extra virgin olive oil
fresh oyster mushrooms
parmesan cheese
rocket
freshly ground black pepper
Red-hot pesto
90 ml olive oil
5 chillies
125 ml soft sun-dried tomatoes
5 cloves garlic
100 g almonds
Italian parsley
100 g pecorino cheese



Method:
Using a very sharp knife, cut the frozen fillet (seasoned with black pepper and olive oil) into paper-thin slices.
Cover and refrigerate until required (not longer than 30 minutes).
Heat olive oil in a frying pan and cook mushrooms quickly.

PESTO: Coarsely purée all ingredients in a blender. Place in a jar in the refrigerator.

TO SERVE: Pile rocket onto a platter, add aubergines, mushrooms and beef slices.
Sprinkle with plenty of parmesan cheese and a good dollop of pesto.
Season with freshly ground black pepper.

Recipe From : FAIRLADY

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