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🍽️ Beef Fillet Carpaccio with Pesto and Leaf Salad

438 kcal · 30 min · 4 servings

Ingredients

• 300 g beef fillet (center cut)
• 70 g spinach
• salt
• pepper (from the mill)
• 1 bunch basil
• 1 clove garlic
• 20 g pine nuts
• 6 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 tbsp balsamic vinegar
• 2 tbsp sherry
• 0.5 tsp mustard
• 1 pinch sugar
• 200 g mixed salad leaves (e.g. frisée, radicchio, lollo rosso)
• tarragon sprig
• nasturtium flower

Instructions

1. 1. Cut the beef fillet lengthwise along the grain deeply, but not all the way through. Then unfold the meat and pound it flat with a meat mallet to a thickness of about 0.5 centimeters.
2. 2. Wash the spinach, remove the tough stems, and sort through it. Blanch it briefly in boiling salted water (cook briefly in boiling water), then drain it, shock it with cold water, and squeeze it well.
3. 3. Wash the basil, shake it dry, and pluck off the leaves. Peel the garlic and chop it roughly. Puree the spinach, basil, garlic, pine nuts, and 3 tablespoons of olive oil until fine. Season the mixture with salt and pepper.
4. 4. Spread the pesto evenly over the fillet. Roll up the meat, wrap it in aluminum foil, and place it in the freezer for about 3 hours.
5. 5. Whisk together the vinegars, sherry, sugar, salt, pepper, and mustard. Beat the remaining olive oil into the mixture with a whisk and finally adjust the seasoning of the vinaigrette.
6. 6. Wash the leaf salads, remove damaged or old greens, and sort through them. Shake them dry and tear them into bite-sized pieces.
7. 7. Slice the frozen fillet roll into paper-thin slices using a deli slicer for serving.
8. 8. Toss the leaf salads with the prepared vinaigrette.
9. 9. Arrange the beef slices on plates with the salad. Garnish the dish with tarragon and the flowers.

Nutrition per serving

• kcal: 438
• Protein: 31 g · Fett/Fat: 35 g · Carbs: 7 g