Beef Carpaccio with Bean Puree and Pesto
Ingredients
- Ingredients
- 600 grams Beef fillet (ready to cook)
- For the pesto
- 80 grams Basil
- 2 garlic cloves
- 3 Tbsps roasted Pine nuts
- 120 milliliters olive oil
- 3 Tbsps freshly grated Parmesan
- salt
- freshly ground peppers
- lemon juice
- For the bean puree
- 120 grams white Beans (canned)
- 3 Tbsps olive oil
- 40 milliliters Beef broth
- also
- 100 grams mixed Lettuce (such as arugula, spinach, radicchio, watercress)
Preparation steps
Rinse the beef, pat dry and tightly wrap in plastic wrap, then wrap tightly in aluminum foil. Twist together the ends like a candy and place the beef in the freezer for 2-3 hours.
For the pesto: Rinse the basil, shake dry and pluck off the leaves. Peel the garlic, coarsely chop and transfer to a blender along with the basil and pine nuts and puree. Gradually the oil until the pesto is thick and smooth. Transfer to a bowl and stir in the Parmesan. Season with salt, pepper and a dash of lemon juice.
For the bean puree: Rinse and drain the beans and transfer to a blender along with 3-4 tablespoons of olive oil and the broth and puree until smooth. Season with salt and pepper.
Unwrap the beef and very thinly slice (if you've got a meat slicer, use it here). Arrange the beef on a platter and dribble the bean puree and pesto around. Top the center with lettuce and serve.
