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Beef Carpaccio with Fresh Basil Pesto

Beef Carpaccio with Fresh Basil Pesto
2019-06-12 13:05:45
Serves 4
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Total Time
3 hr
Total Time
3 hr
Ingredients
  1. 1 lb Prince Edward Island Beef tenderloin roast
  2. Salt and pepper to taste
  3. 1 tsp canola oil
For the pesto
  1. 1 clove fresh garlic
  2. ¼ cup pine nuts or other toasted nuts
  3. 1 cup (packed) fresh basil leaves
  4. ¼ cup grated Glasgow Glen Aged Gouda
  5. ¼ cup good quality extra virgin olive oil
  6. Salt and pepper to taste
To garnish
  1. Prince Edward Island Sea Salt Company black garlic salt- to taste
  2. A handful of fresh arugula
  3. Another drizzle of olive oil
  4. A little more grated Aged Gouda
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
By Chef Erin Henry
Atlantic Beef Products https://www.abpi.ca/
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95 Train Station Rd.
Albany PE
C0B 1A0
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902-437-2727

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