Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, beef carpaccio with arugula, pesto oil and truffle paste. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Save Time and Do Groceries Online Now. Use a very sharp knife, cut the beef across the grain into thin slices. 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 To begin with this recipe, we must prepare a few ingredients. Here is how you cook it.
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 yummy. It is enjoyed by millions every day. Beef Carpaccio with Arugula, pesto oil and truffle paste is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. 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:
- Take 200 g Beef Tenderloin (end section) - premium quality
- Prepare Fresh Baby Arugula, a handful (washed and dried)
- Get 2 tablespoons Extra Virgin Olive Oil
- Get 1 tablespoon Pesto Oil
- Prepare 1 teaspoon Truffle Paste
- Prepare 2 tablespoons Parmesan Cheese (shaved)
- Get Salt
- Prepare Freshly Ground Black Pepper
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. Beef tenderloin is called for here as it will unfailingly yield the tenderest carpaccio.
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
Beef Carpaccio with Arugula, pesto oil and truffle paste is something that I've loved my entire life. Beef tenderloin is called for here as it will unfailingly yield the tenderest carpaccio. Beef Carpaccio with Arugula, pesto oil and truffle paste step by step. Use a very sharp knife, cut the beef across the grain into thin slices. 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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