Recipes / Beef Tenderloin Carpaccio with Lamb's Lettuce and Pumpkin Seed Pesto

Beef Tenderloin Carpaccio with Lamb's Lettuce and Pumpkin Seed Pesto

Ingredients

  • 320 g beef tenderloin (or veal tenderloin)

  • 100 g pumpkin seed pesto

  • 50 g lamb's lettuce (Vogerlsalat)

  • Fresh Parmesan

  • Balsamic vinegar (Mostessig)

  • 8 cocktail tomatoes

  • Fresh parsley

Preparation

  1. Prepare the Beef:

    • Lightly freeze the beef tenderloin to firm it up, making it easier to slice thinly.

    • Slice the beef into paper-thin slices.

  2. Arrange the Carpaccio:

    • Arrange the beef slices in a rosette pattern on a cold serving plate.

  3. Add the Pesto and Parmesan:

    • Spread a thin layer of pumpkin seed pesto over the beef slices.

    • Grate a small amount of fresh Parmesan cheese over the top.

  4. Add the Lamb's Lettuce:

    • Scatter the lamb's lettuce (Vogerlsalat) over and around the beef.

  5. Season and Garnish:

    • Drizzle a little balsamic vinegar (Mostessig) over the carpaccio.

    • Garnish with 4 halved cocktail tomatoes and chopped fresh parsley.

  6. Serve:

    • Serve immediately for a refined and elegant dish.

Enjoy this delightful carpaccio with its rich and balanced flavors!

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