Beef Carpaccio With Basil Crostini

• 1/4 cup fresh basil leaves
• 3/4 cup olive oil, plus extra, for frying
• 16 None pitted green olives, quartered
• 2 tbsp fresh chives, chopped
• 1/3 cup extra virgin olive oil
• 1 1/4 lbs good quality aged beef tenderloin
• 6 slices ciabatta
• 1/4 cup Grana Padano cheese, shaved
• 1/2 cup watercress leaves
• None None lemon wedges, to serve

1. Preheat oven to 400u0b0F. Place basil and olive oil in a blender and puree. Season with salt and black pepper. Set aside to infuse until required, then strain through a fine sieve.
2. Place olives, chives and extra virgin olive oil in a bowl and stir to combine. Season with salt and black pepper.
3. Heat a little olive oil in a large frying pan over a very high heat. Season beef well with salt and black pepper and cook for 2 mins, or until seared on all sides. Remove from pan and rest for 5 mins before finely slicing.
4. Meanwhile, drizzle ciabatta with basil oil and bake for 10 mins. Lay the sliced beef on a platter or individual serving plates and scatter over the Grana Padano and watercress leaves. Drizzle with olive and chive dressing and sprinkle with black pepper. Serve with basil oil crostini and lemon wedges.

fresh basil, olive oil, green olives, fresh chives, extra virgin olive oil, aged beef tenderloin, ciabatta, padano cheese, watercress leaves, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/29749 (may not work)