Beef Carpaccio Sandwich with Rocket Pesto
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
1
15 minutes
Prep time
10 minutes
Cook time
5 minutes
This recipe is inspired by Italian cuisine’s love for simplicity and high-quality ingredients. The use of beef carpaccio, a classic antipasto, combined with a vibrant rocket pesto reflects a modern sandwich trend found in many elegant cafes and bistros across Europe.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
-
200 grams beef tenderloin (trimmed and at room temperature)
-
50 grams rocket leaves (washed and dried)
-
30 grams Parmesan cheese (grated or shaved)
-
50 millilitres extra virgin olive oil (good quality)
-
15 grams pine nuts (lightly toasted)
-
1 clove garlic (peeled)
-
a pinch salt
-
a pinch pepper
-
2 slices sourdough bread (preferably fresh and thickly sliced)
-
10 grams additional Parmesan cheese (shaved for garnish)
Instructions
-
1.
Prepare the Rocket Pesto:
In a blender or food processor, combine the rocket leaves, grated Parmesan, toasted pine nuts, garlic, and a pinch of salt and pepper. Pulse until the mixture is finely chopped. Gradually drizzle in the olive oil while blending until smooth and creamy. Adjust seasoning if necessary. Transfer to a small bowl and set aside.
Make sure not to over-blend the pesto; it should maintain some texture.
-
2.
Slice the Beef:
On a cutting board, use a very sharp knife to slice the beef tenderloin as thinly as possible against the grain. If needed, place the beef in the freezer for 10-15 minutes before slicing to firm it up, which makes slicing easier. Lay out the slices on a clean plate in a single layer.
Ensure the knife is well-sharpened for clean cuts; thick slices will overpower the sandwich.
-
3.
Toast the Sourdough:
Heat a pan or griddle over medium heat. Place the sourdough slices in the pan and toast them for about 2-3 minutes on each side or until golden brown and crispy. Remove from the pan and allow to cool slightly.
Avoid burning the bread; keep an eye on it as it toasts.
-
4.
Assemble the Sandwich:
Spread a generous layer of rocket pesto on each slice of toasted sourdough. Arrange the thinly sliced beef carpaccio on one slice, and top with shaved Parmesan. Close the sandwich with the other slice of sourdough. Optionally, you can slice the sandwich in half for easier consumption.
Be gentle when handling the carpaccio to avoid tearing the slices.
-
5.
Serve the Garlic Pesto Sandwich:
Slice the sandwich in half, if desired, and serve immediately with additional rocket leaves on the side for garnish.
Enjoy immediately to preserve the texture of the bread and the freshness of the ingredients.
Tips and Variations
- For a spicier kick, add a small amount of freshly cracked black pepper to the rocket pesto.
- If you prefer nuts-free options, you can replace pine nuts with sunflower seeds in the pesto.
- Pre-chill the beef tenderloin before slicing to ensure it stays firm and easy to cut.
Equipment Required
Suggested Pairings
Sides
-
The crunch of chips complements the softness of the sandwich.
-
Provides a light and refreshing contrast to the rich flavours of the sandwich.
Drinks
-
Cleanses the palate and balances the richness of the sandwich.
-
A medium-bodied red wine that complements the flavours of beef beautifully.
Other Food Dishes
-
A light starter that pairs well with the sandwich’s flavours.
-
For a classic Italian dessert to end the meal.