Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, beef carpaccio with arugula, pesto oil and truffle paste. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Use a very sharp knife, cut the beef across the grain into thin slices. Arrange the arugula in the center of the beef slices on the plate Drizzle another tablespoon of extra virgin olive oil and pesto oil (optional) around the plate Add the truffle paste around (optional), sprinkle with salt and freshly grated black pepper to taste Top with the shaved Parmesan Cheese, serve immediately Beef Carpaccio with Arugula, pesto oil and truffle paste is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. Beef Carpaccio with Arugula, pesto oil and truffle paste is something which I have loved my whole life.
Beef Carpaccio with Arugula, pesto oil and truffle paste is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Beef Carpaccio with Arugula, pesto oil and truffle paste is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have beef carpaccio with arugula, pesto oil and truffle paste using 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Beef Carpaccio with Arugula, pesto oil and truffle paste:
- Take 200 g Beef Tenderloin (end section) - premium quality
- Make ready Fresh Baby Arugula, a handful (washed and dried)
- Make ready 2 tablespoons Extra Virgin Olive Oil
- Take 1 tablespoon Pesto Oil
- Make ready 1 teaspoon Truffle Paste
- Get 2 tablespoons Parmesan Cheese (shaved)
- Take Salt
- Get Freshly Ground Black Pepper
Beef Carpaccio with Arugula, pesto oil and truffle paste is something that I've loved my entire life. Add a little lemon juice to taste (it needs to be sharp but not enough to make you screw your eyes up). Scatter the dressed arugula over the plates of carpaccio, followed by the Parmigiano shavings. Whisk or shake together the vinaigrette ingredients (truffle oil, EVOO, lemon juice and white wine vinegar, plus sugar and Dijon if using).
Steps to make Beef Carpaccio with Arugula, pesto oil and truffle paste:
- Beef: - Wrap the beef tenderloin in a cling film and chill in the freezer for 2 hours until it is slightly hardened
- Use a very sharp knife, cut the beef across the grain into thin slices
- Place the beef slices between sheets of cling film and gently roll with a rolling pin until the beef is paper-thin
- Arrange the beef slices on a plate
- Arugula : - Add the arugula to a bowl and toss with 1 tablespoon of extra virgin olive oil, season with salt and pepper
- Arrange the arugula in the center of the beef slices on the plate
- Drizzle another tablespoon of extra virgin olive oil and pesto oil (optional) around the plate
- Add the truffle paste around (optional), sprinkle with salt and freshly grated black pepper to taste
- Top with the shaved Parmesan Cheese, serve immediately
Scatter the dressed arugula over the plates of carpaccio, followed by the Parmigiano shavings. Whisk or shake together the vinaigrette ingredients (truffle oil, EVOO, lemon juice and white wine vinegar, plus sugar and Dijon if using). Pour around half over the arugula and toss. Divide the arugula between the two plates then top the arugula and the beef with shavings of parmesan. Drizzle over a little more of the vinaigrette and serve.
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