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Chef's Recipes : My Version of Beef Carpaccio, with Farfalle Pasta, Tomato and Olive salad
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Article publié par Pascal Brot, chef de cuisine le 17/05/2011 à 14:40
Catégories : Chef's Recipes
Tags : recipes, beef carpaccio
Catégories : Chef's Recipes
Tags : recipes, beef carpaccio
For 4 people
Ingredients:
- 300g beef tenderloin
- 100g of arugula (rocket)
- 50ml of lemon infused olive oil
- 25g of chipped Parmesan
- fleur de sel (high quality, unrefined sea salt)
- freshly ground pepper
Pesto Sauce:
- 100ml olive oil
- 10 fresh basil leaves
- 30g of roasted pine nuts
- half a clove of garlic
- salt
- freshly ground pepper
Farfalle pasta salad:
- 120g farfalle (bow-tie or butterfly) pasta
- 50g puréed tomatoes
- 2 tablespoons of pesto
- 50g of black olive tapenade
- fleur de sel (high quality, unrefined sea salt)
- freshly ground pepper
Preparation:
Partially freeze the tenderloin. Cut it into thin slices and arrange, overlapping, into rosettes. If it seems a bit complicated, you can get it cut into thin slices at your butcher’s. Combine the listed ingredients to make the pesto. Brush the arranged tenderloin slices with pesto sauce. Add the vinaigrette to the arugula and top with chipped Parmesan. Add a grind of fresh pepper.
For the farfalle salad, mix all the ingredients and place in small serving dishes or arrange on soup plates (shallow bowls). The carpaccio must be dressed, and especially salted, at the last minute to avoid the salt drawing the blood out of the meat and starting to “cook” it. Serve immediately.
Tip:
Add a little pinch of ground Espelette chillis and serve the carpaccio with a lovely slice of toasted farmhouse bread. For consistency, an Italian red or rosé wine can be served with this dish. If your heart tells you to, you can add a lemon wedge.
