Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, beef carpaccio with arugula, pesto oil and truffle paste. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Beef Carpaccio with Arugula, pesto oil and truffle paste is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Beef Carpaccio with Arugula, pesto oil and truffle paste is something which I’ve loved my whole life. They are fine and they look wonderful.
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 prepare a few components. You can cook 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:
- Prepare Beef Tenderloin (end section) - premium quality
- Take Fresh Baby Arugula, a handful (washed and dried)
- Take Extra Virgin Olive Oil
- Take Pesto Oil
- Prepare Truffle Paste
- Take Parmesan Cheese (shaved)
- Take Salt
- Make ready 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:
- 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
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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