Name: Beef carpaccio with red-hot pesto
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 beef fillet; 0.00 aubergine thinly sliced; 30.00 ml olive oil extra virgin; 0.00 oyster mushrooms; 0.00 parmesan cheese; 0.00 rocket; 0.00 black pepper freshly ground; 90.00 ml fresh chillies 573; 5.00 chillies; 125.00 ml sun-dried tomatoes; 5.00 cloves garlic cloves; 100.00 g almonds; 0.00 fresh Italian parsley; 100.00 g pecorino cheese

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Ingredients (14)

1.00	beef — fillet
0.00	aubergine — thinly sliced
30.00 ml	olive oil — extra virgin
0.00	oyster mushrooms
0.00	parmesan cheese
0.00	rocket
0.00	black pepper — freshly ground

Red-hot pesto

90.00 ml	fresh chillies — 573
5.00	chillies
125.00 ml	sun-dried tomatoes
5.00 cloves	garlic — cloves
100.00 g	almonds
0.00	fresh Italian parsley
100.00 g	pecorino cheese

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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.