Pesto Beef Filet Carpaccio with Leafy Greens

Ingredients

• 300 g beef fillet (center cut)
• 70 g spinach leaves
• Salt
• Pepper (freshly ground)
• 1 bunch Basil
• 1 Garlic clove
• 20 g pine nuts
• 6 tbsp Olive oil
• 2 tbsp Red wine vinegar
• 2 tbsp balsamic vinegar
• 2 tbsp sherry
• 0.5 tsp mustard
• a pinch sugar
• 200 g mixed salad leaves (e.g., frisée, radicchio, lollo rosso)
• tarragon sprig
• caper flower

Instructions

1. 1.

   Slice the beef fillet lengthwise along the grain to a depth of about 0.5 cm without cutting through; then unfold and gently pound with a meat mallet to roughly 0.5 cm thickness.

2. 2.

   Wash, trim, and rinse the spinach, then blanch briefly in boiling salted water, drain, shock in cold water, and squeeze out excess moisture.

3. 3.

   Rinse basil, shake dry, and pluck the leaves. Peel garlic and coarsely chop. Blend spinach, basil, garlic, pine nuts, and 3 tbsp olive oil until smooth; season with salt and pepper.

4. 4.

   Spread pesto over the fillet, roll it up, wrap in aluminum foil, and freeze for about 3 hours.

5. 5.

   Whisk together vinegar, sherry, sugar, salt, pepper, and mustard; fold in the remaining olive oil with a whisk to emulsify; taste and adjust seasoning.

6. 6.

   Wash, trim, rinse salad leaves, shake dry, and tear into bite‑size pieces.

7. 7.

   Using a slicer, cut the frozen filet roll into very thin slices for serving.

8. 8.

   Toss the salad with the vinaigrette.

9. 9.

   Arrange the beef slices on plates with the salad and garnish with tarragon and caper flowers.