Number of persons:
Preparing & Cooking:
Background to the dish
Author: Peter Vandecaveye, beer sommelier
This time I return to my childhood where the mum made a delicious beef carpaccio for the holidays. The dish is classic but this does not detract from the purity of the dish and yet simple and easy to prepare by everyone. Ideal for the coming holidays.
Beer & Food pairing: We opt for a beer with little bitterness and beautiful fruity flavors such as a Special Belge which goes beautifully with a delicious beef carpaccio.
For the carpaccio:
- 400 gr tenderloin (14.11 oz)
- 50 gr parmesan flakes (1.76 oz)
- 2 tablespoons lemon juice
- 4 tablespoons of pine nuts
- coarse salt
For the green pesto:
- bunch of basil
- 50 gr pine nuts (1.76 oz)
- 2 cloves of garlic
- 50 gr Parmesan cheese (1.76 os)
- 4 tablespoons olive oil
- lemon juice
Advice: You can buy the green pesto in a jar if you want to save time.
Instructions step by step
We start by wrapping the beef in foil and put it in the freezer for at least an hour (this makes it easier for you to cut thin slices)
Then we make our green pesto. We roast the pine nuts for a little more flavor and then we mix the basil, garlic, parmesan and roasted pine nuts in the kitchen robot and gradually add the olive oil to it and puree it into a creamy mixture. Season with the pepper, salt and lemon juice.
We cut the tenderloin into fine slices and dress it on our plates. Then we spread some of the green pesto over the meat and sprinkle some pine nuts over it. Then the parmesan flakes and we finish in the middle with some arugula. To finish you can sprinkle some olive oil and your starter is ready to combine with a Special Belge to start.