Beef Carpaccio with Red Pepper Almond Pesto

Beef Carpaccio with Red Pepper Almond Pesto

On 16/02/2011 (Wednesday) at 8:37 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6e3oarx

Save to RecipeBox

Details

• Prep Time:
  60 min
• Ready Time:
  60 min

Ingredients

• One pound Beef tenderloin
• Shaved parmesan reggiano cheese

Pesto:

• 2 red roasted bell peppers
• 3/4 cup sliced almonds
• 1/2 cup extra-virgin olive oil
• 2 tablespoons pine nuts
• 2 tablespoons minced shallot
• Kosher Salt and freshly ground black pepper. Put all ingredients in food processor and blend.

Directions

Freeze the beef for an hour while you make the pesto sauce.
This will help it when cutting it thin with a knife or better yet with a deli slicer. Cut thin slices of the tenderloin and arrange on a plate.
Add the parmesan cheese slices and top with a little dollop of the pesto.
Serve some additional pesto in a little bowl on the side.
Anyone who has never tried raw beef this is a good one to start……I love it!

Benny

Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.