Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how 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 little bit unique. This will be really delicious.
Beef Carpaccio with Arugula, pesto oil and truffle paste is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Beef Carpaccio with Arugula, pesto oil and truffle paste is something that I have loved my entire 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 Top with the shaved Parmesan Cheese, serve immediately Today, I'm gonna show you how to make a special dish, beef carpaccio with arugula, pesto oil and truffle paste. For mine, I will make it a bit tasty. This is gonna smell and look delicious. Beef carpaccio is a fabulous appetizer to serve when entertaining guests—it looks and tastes great and it's easy to prepare.
To get started with this particular recipe, we must first 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 can achieve that.
The ingredients needed to make Beef Carpaccio with Arugula, pesto oil and truffle paste:
- Make ready 200 g Beef Tenderloin (end section) - premium quality
- Take Fresh Baby Arugula, a handful (washed and dried)
- Take 2 tablespoons Extra Virgin Olive Oil
- Make ready 1 tablespoon Pesto Oil
- Make ready 1 teaspoon Truffle Paste
- Prepare 2 tablespoons Parmesan Cheese (shaved)
- Make ready Salt
- Get Freshly Ground Black Pepper
It is simple, it's quick, it tastes yummy. It's enjoyed by millions every day. They're nice and they look fantastic. Beef Carpaccio with Arugula, pesto oil and truffle paste is something that I've loved my entire life.
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
They're nice and they look fantastic. Beef Carpaccio with Arugula, pesto oil and truffle paste is something that I've loved my entire life. Scatter the dressed arugula over the plates of carpaccio, followed by the Parmigiano shavings. Grind some more pepper over and serve each plate with a wedge of lemon. Whisk or shake together the vinaigrette ingredients (truffle oil, EVOO, lemon juice and white wine vinegar, plus sugar and Dijon if using).
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