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Ingredients
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Beef Carpaccio
Pesto
Black Garlic-Miso Aioli
Garnish
Method
Preparing the Beef
- 1
Slice the Beef
Wrap the beef tenderloin in plastic wrap and freeze for about 30-60 minutes until firm. This will make it easier to slice very thinly.
- 2
Making the Pesto
- 3
Blend the Ingredients
In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, garlic cloves, and salt. Pulse until coarsely chopped.
- 4
Add Olive Oil
With the food processor running, gradually add the extra virgin olive oil until the mixture is smooth and creamy. Adjust seasoning if needed.
Making the Black Garlic-Miso Aioli
- 5
Combine Ingredients
In a bowl, combine the mayonnaise, black garlic cloves (mashed), white miso paste, and lemon juice. Mix until well combined.
- 6
Season the Aioli
Taste and adjust with salt as needed. If the aioli is too thick, you can add a little water to reach the desired consistency.
Assembling the Dish
- 7
Plate the Carpaccio
Spoon a generous amount of pesto over the beef slices. Drizzle with black garlic-miso aioli. Garnish with shaved Parmesan cheese and arugula leaves.
