Beef Carpaccio with White Bean Cream and Pesto

Ingredients

• 600 g beef fillet (ready to cook)
• 80 g basil
• 2 Garlic cloves
• 3 tbsp roasted pine nuts
• 120 ml olive oil
• 3 tbsp freshly grated Parmesan
• Salt
• pepper (ground)
• Lemon juice
• 120 g white beans (canned)
• 3 tbsp olive oil
• 40 ml beef broth
• 100 g mixed salad greens (e.g., arugula, spinach, radicchio, watercress)

Instructions

1. 1.

   Wash the beef fillet, pat dry, trim and tightly wrap in plastic wrap. Then wrap again in foil, twist the ends like a candy wrapper and place the beef fillet in the freezer for 2–3 hours.

2. 2.

   For the pesto wash and shake off the basil, remove leaves from stems. Peel and roughly chop the garlic, then blend with basil and pine nuts in a blender. Add olive oil until a creamy pesto forms. Mix in Parmesan, season with salt and pepper, and finish with a splash of lemon juice.

3. 3.

   For the white bean purée rinse beans under running water, then blend with 3–4 tbsp olive oil and beef broth in a blender until smooth. Season with salt and pepper to taste.

4. 4.

   Remove the beef fillet from the foil and slice thinly using a slicer. Arrange slices on a plate, drizzle with the white bean purée and pesto, and garnish with a few salad greens in the center.