Warm Beef Carpaccio with Gorgonzola
- 1 lb thinly sliced quality tenderloin
- 1 lb gorgonzola
- olive oil
- 5 organic tomatoes
Warm Beef Carpaccio with Gorgonzola
Pre-heat oven to 400°F with two racks.
With paper towel, lightly oil the plates or trays and lay out the slices of beef in one layer over lapping slightly. Dot the beef slices with pieces of the gorgonzola. Tear over the radicchio leaves.
Put the plates in the oven for 4-5 minutes. Just until the edges of the meat start to go slightly brown and the cheese softens.
Remove from the oven and drizzle over the extra virgin olive oil. Season with the sea salt and black pepper and serve with a tablespoon or two of the tomato salad in the center.
Tomato Salad Recipe:
Halve the tomatoes and squeeze out the seeds. Finely chop the flesh and leaving behind any liquid put the tomatoes in a small bowl. Tear the basil, add the chili and season with olive oil and salt.
