Beef carpaccio with red-hot pesto



Ingredients 17
Servings 6
Time 30 minutes

Ingredients

  • 1
    beef fillet, frozen
  • 1 aubergine, thinly sliced
  • 30
    ml
    extra virgin olive oil
  • 1 punnet fresh oyster mushrooms
  • parmesan cheese
  • 1 packet of 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 and the aubergine quickly, until slightly browned.

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

TO SERVE: Arrange beef onto a platter with the aubergines and mushrooms, and then pile on the rocket.
Sprinkle with plenty of parmesan cheese and a good dollop of pesto.
Season with freshly ground black pepper.

 

Read more on: beef
 

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