Gourmet Carpaccio Sandwich Recipe | Black Angus & Homemade Pesto!
Welcome to a culinary adventure where we craft a gourmet Carpaccio Sandwich that's bound to tantalize your taste buds! In this episode, we're taking sandwich making to the next level with a luxurious Black Angus tenderloin, thinly sliced to perfection. To complement the rich flavors of the beef, we’ll show you how to make a vibrant, homemade basil pesto that’s bursting with freshness. But that’s not all—our sandwich is layered between slices of crusty, artisanal baguettes, baked right in our kitchen.
Ingredients
- olive oil
- pine seeds
- fresh basil
- grated parmesan cheese
Instructions
Pesto
- in your mixer add 2 tbsp of olive oil
- blend until it's completely dissolved
- add 3 tbsp of grated Parmesan
- add 30 leaves of basil
- give it a good mix
- place it in fridge
Capacho
- take a piece from a black angus tender loin and cut 2 slices approx. 1/2cm
- take a ziploc bag, cut it open and place the meat slices
- using a meat mallet and smash them out till they're thin
- place them on a tray and then in the fridge
- after 10 minutes take the meat out of the fridge and pour a drizzle of lemon on top to treat it
- add a drizzle of extra virgin olive oil
- add freshly cracked pepper but don't overdo it
- take a baquette and cut it down the middle
- spread some pesto on the baguette
- add a thin tomato slice
- add the meat
- add some parmesan flakes on top of the meat
- ready to serve
Video
Notes
Baguette episode:
• Crunchy Crust Baguettes in 2 Hours! |...
Short Loin breakdown:
• Black Angus short loin breakdown