Beef Carpaccio with Fresh Basil Pesto
2019-06-12 13:05:45
Serves 4
Total Time
3 hr
Ingredients
- 1 lb Prince Edward Island Beef tenderloin roast
- Salt and pepper to taste
- 1 tsp canola oil
For the pesto
- 1 clove fresh garlic
- ¼ cup pine nuts or other toasted nuts
- 1 cup (packed) fresh basil leaves
- ¼ cup grated Glasgow Glen Aged Gouda
- ¼ cup good quality extra virgin olive oil
- Salt and pepper to taste
To garnish
- Prince Edward Island Sea Salt Company black garlic salt- to taste
- A handful of fresh arugula
- Another drizzle of olive oil
- A little more grated Aged Gouda
Instructions
- Pat the beef tenderloin roast dry with paper towel, then season it generously all over with salt and pepper. Heat a medium heavy-bottom skillet over medium-high heat. Add the canola oil, then carefully place the beef in the pan. Sear it on all sides until it’s a dark golden brown all over.
- Remove the beef from the pan, transfer to a plate, then place in the freezer for one to 3 hours. It should be almost completely frozen- this makes it easier to slice thinly.
- While the beef is freezing, prepare the pesto: place all the pesto ingredients in the bowl of a food processor and blend until very smooth. Season to taste with salt and pepper, and adjust the consistency with more oil if you like.
- Remove the beef from the freezer and use a sharp knife or a Japanese mandoline slicer to slice the beef very thin- about 1/16th of an inch thick. Place the slices of beef on 4 plates in a single layer, then top with dollops of pesto, a little arugula, some more grated gouda and a sprinkle of black garlic salt. Enjoy chilled with fresh crusty bread.
Atlantic Beef Products https://www.abpi.ca/