Appetizer of tenderloin with green pesto cheese
- Young Cheese
- 8 pers
- 15 min
- 50 gr green pesto cheese
- 100 gr carpaccio of tenderloin
- 2 tbsp olive oil, extra virgin
- freshly ground pepper
- 50 gr pine nuts, roasted
- Additional requirements:
- 8 amuse spoons
Place a few leaves of rocket on each amuse spoon. Brush the tenderloin lightly with olive oil. Grind fresh black pepper over it and place a slice of tenderloin on each amuse spoon. Fry the pine nuts in a dry frying pan until golden brown and grate the green pesto cheese.
Garnish the amuse spoons with pine nuts and the grated cheese.
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