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

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, beef carpaccio with arugula, pesto oil and truffle paste. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Beef Carpaccio with Arugula, pesto oil and truffle paste is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Beef Carpaccio with Arugula, pesto oil and truffle paste is something that I have loved my whole life.

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.

To get started with this particular recipe, we have to 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 it.

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. Get Fresh Baby Arugula, a handful (washed and dried)
  3. Prepare 2 tablespoons Extra Virgin Olive Oil
  4. Take 1 tablespoon Pesto Oil
  5. Get 1 teaspoon Truffle Paste
  6. Take 2 tablespoons Parmesan Cheese (shaved)
  7. Take Salt
  8. Take Freshly Ground Black Pepper

Mix the the oil and lemon juice, then Place the arugula mixture on the center of the plate, then drizzle the plate with the vinaigrette. Directions for: Beef Carpaccio with Arugula and Pecorino. Beef tenderloin is called for here as it will unfailingly yield the tenderest carpaccio. It is a long, slender, tapered muscle that runs Add the potatoes to the oil and cook, agitating with a spider or Dress the arugula with lemon juice, a drizzle of olive oil, kosher salt and plenty of freshly cracked black pepper.

Steps 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

First of all, slice the tenderloin as thin as you are able across the grain (if you get your tenderloin from a butcher and explain what you Season the meat on each plate with salt and freshly ground pepper to taste. Drizzle ½ tablespoon of olive oil over the meat on each plate, then. For vinaigrette: In a blender, process lemon juice, vinegar, oil and salt until smooth. (You may also whisk dressing ingredients in a bowl.) Pour into a small bowl and stir in capers. Arrange beef slices in a single layer over six plates. Beef carpaccio with pink pepper, rocket and sun-dried tomatoes.

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