Atlantic Beef Products

Prince Edward Island

Beef Carpaccio with Fresh Basil Pesto
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Beef Carpaccio with Fresh Basil Pesto

Recipe by Chef Erin Henry
Serves up to

4

people
Total time

3

hours 

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

  • 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

  • ¼ cup pine nuts or other toasted nuts

  • 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

Directions

  • 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.