Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, beef carpaccio with arugula, pesto oil and truffle paste. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really 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 well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Beef Carpaccio with Arugula, pesto oil and truffle paste is something which I’ve loved my whole life.
To begin with this particular recipe, we have to 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 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)
- Prepare 2 tablespoons Extra Virgin Olive Oil
- Make ready 1 tablespoon Pesto Oil
- Take 1 teaspoon Truffle Paste
- Get 2 tablespoons Parmesan Cheese (shaved)
- Take Salt
- Take 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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