Beef Carpaccio with Arugula, pesto oil and truffle paste
Beef Carpaccio with Arugula, pesto oil and truffle paste

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, beef carpaccio with arugula, pesto oil and truffle paste. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Beef Carpaccio with Arugula, pesto oil and truffle paste is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Beef Carpaccio with Arugula, pesto oil and truffle paste is something which I have loved my whole life. They are nice and they look fantastic.

Use a very sharp knife, cut the beef across the grain into thin slices. Beef Carpaccio with Arugula, pesto oil and truffle paste is one of the most well liked of current trending foods on earth. It's simple, it is quick, it tastes delicious. They're nice and they look fantastic.

To begin with this recipe, we must first 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:
  1. Make ready 200 g Beef Tenderloin (end section) - premium quality
  2. Take Fresh Baby Arugula, a handful (washed and dried)
  3. Make ready 2 tablespoons Extra Virgin Olive Oil
  4. Take 1 tablespoon Pesto Oil
  5. Take 1 teaspoon Truffle Paste
  6. Get 2 tablespoons Parmesan Cheese (shaved)
  7. Get Salt
  8. Take Freshly Ground Black Pepper

But the term carpaccio has evolved into a kind of passepartout for any number of dishes featuring thin slices of meat or fish, typically dressed with a light vinaigrette and. The truffle vinaigrette, arugula/rocket and parmesan go so well with the beef and round it out into the perfect appetizer. This dish isn't difficult, but the trick is in cutting the beef really thin. Use a really sharp knife - it is both safer and more effective.

Instructions to make Beef Carpaccio with Arugula, pesto oil and truffle paste:
  1. Beef: - Wrap the beef tenderloin in a cling film and chill in the freezer for 2 hours until it is slightly hardened
  2. Use a very sharp knife, cut the beef across the grain into thin slices
  3. Place the beef slices between sheets of cling film and gently roll with a rolling pin until the beef is paper-thin
  4. Arrange the beef slices on a plate
  5. Arugula : - Add the arugula to a bowl and toss with 1 tablespoon of extra virgin olive oil, season with salt and pepper
  6. Arrange the arugula in the center of the beef slices on the plate
  7. Drizzle another tablespoon of extra virgin olive oil and pesto oil (optional) around the plate
  8. Add the truffle paste around (optional), sprinkle with salt and freshly grated black pepper to taste
  9. Top with the shaved Parmesan Cheese, serve immediately

This dish isn't difficult, but the trick is in cutting the beef really thin. Use a really sharp knife - it is both safer and more effective. See recipes for Beef Carpaccio with Arugula, pesto oil and truffle paste too. Learn vocabulary, terms, and more with flashcards, games, and other study tools. While the steak rests, in small jar with a lid or a small bowl with a whisk, combine the oil, lemon juice, pesto, Dijon, and salt and shake or whisk well.

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