Chef Will Lew of Vancouver’s Fairmont Pacific Rim shares his recipe for Bison Carpaccio with Arugula Pesto. www.fairmont.com/PacificRim
¼ lb. of a bison tenderloin for 4 people
Slice Carpaccio paper thin.
1 cup arugula
1/4 cup fresh basil
1/4 cup olive oil
3 tbsp grated parmesan cheese
2 tbsp toasted pine nuts
Salt and pepper to taste
1 lemon zested and juiced
Blend all ingredients together until a smooth paste and then blend in the arugula and basil until a fine puree
To serve: Arrange carpaccio slices on a plate. Drizzle with good quality olive oil. Season with sea salt and freshly ground pepper and 1 tbsp per serving Arugula pesto. Top with a little fresh arugula.
Want to know more about Chef Lew’s wonderful food? Check out our story “Fairmont Pacific Rim: Perfection in Pairing.”