Beef - Carpaccio w/Red Pepper Pesto & Cheese

By BlueSchmoo

Ingredients

• For the carpaccio:
• 1 pound trimmed beef tenderloin
• 1/4 pound Parmigiano-Reggiano cheese, thinly sliced
• For the pesto:
• 2 red bell peppers
• 3/4 cup sliced almonds
• 1/2 cup extra-virgin olive oil
• 1/3 cup fresh marjoram leaves plus more for garnish
• 2 tablespoons pine nuts
• 2 tablespoons minced shallot
• Salt and freshly ground black pepper

Details

Servings 4
Adapted from lacucinaitalianamagazine.com

Preparation

Step 1

For the carpaccio: Freeze beef for 1 hour.

For the pesto: While beef is chilling, char peppers over a gas burner set on high, turning frequently, until skin is blackened and blistered on all sides. Transfer to a bowl and cover tightly with plastic wrap; let sit for 15 minutes.

Rub skin off peppers (do not rinse under water); discard core and seeds. In a blender, purée peppers, almonds, oil, marjoram, pine nuts and shallot until smooth; season with salt and pepper to taste.

To serve: Thinly slice beef; form slices into open rolls. Arrange cheese and beef rolls on serving plates; spoon a little pesto into the center of each roll. Garnish with marjoram. Put remaining pesto into little bowls and serve alongside carpaccio.