Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, beef carpaccio with arugula, pesto oil and truffle paste. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Beef Carpaccio with Arugula, pesto oil and truffle paste is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Beef Carpaccio with Arugula, pesto oil and truffle paste is something that I have loved my entire life.
Rinse and trim the arugula, then pat dry. Drain the artichokes and cut into slices. 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.
To get started with this particular recipe, we must 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 can achieve it.
The ingredients needed to make Beef Carpaccio with Arugula, pesto oil and truffle paste:
- Get Beef Tenderloin (end section) - premium quality
- Prepare Fresh Baby Arugula, a handful (washed and dried)
- Take Extra Virgin Olive Oil
- Get Pesto Oil
- Prepare Truffle Paste
- Make ready Parmesan Cheese (shaved)
- Prepare Salt
- Prepare Freshly Ground Black Pepper
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. The Best Tuna Carpaccio Recipes on Yummly Tuna Carpaccio With Lime, Tv Dinners And Tuna Carpaccio, Tuna Veal Carpaccio with Citrus Oil, Arugula and Parmesan CheesKooking. lime peel, mild olive oil, lemon, tangerine Truffle and Goat Cheese PizzaSimple, Sassy and Scrumptious.
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
Italian, Arugula, Beef Tenderloin, Parmesan, Truffle Oil, Dinner, Appetizer, High Protein. Just before cooking the potatoes, increase the temperature to high in anticipation of the plummeting in temperature. Add the potatoes to the oil and cook, agitating with a spider or slotted spoon to ensure even cooking. Beef Carpaccio Thinly sliced Donahue's Farm beef, baby arugula, shaved Reggiano cheese, Italian herb pesto, truffle oil, sea salt, fresh ground pepper. Beef carpaccio—known to Italians simply as carpaccio—is one of the most famous of Italian antipasti but the version most people are familiar with—thin beef slices macerated in olive oil and lemon, adorned with arugula and shavings of Parmesan cheese.
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