Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, beef carpaccio with arugula, pesto oil and truffle paste. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Beef carpaccio is a fabulous appetizer to serve when entertaining guests—it looks and tastes great and it's easy to prepare. To create your vinaigrette, top your carpaccio with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of salt and pepper and you are done. Rinse and trim the arugula, then pat dry. Drain the artichokes and cut into slices.
Beef Carpaccio with Arugula, pesto oil and truffle paste is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Beef Carpaccio with Arugula, pesto oil and truffle paste is something that I’ve loved my whole life.
To begin 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 cook it.
The ingredients needed to make Beef Carpaccio with Arugula, pesto oil and truffle paste:
- Make ready 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
- Get 1 tablespoon Pesto Oil
- Take 1 teaspoon Truffle Paste
- Take 2 tablespoons Parmesan Cheese (shaved)
- Take Salt
- Prepare Freshly Ground Black Pepper
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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
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