Beef Carpaccio with Arugula, pesto oil and truffle paste
Beef Carpaccio with Arugula, pesto oil and truffle paste

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, beef carpaccio with arugula, pesto oil and truffle paste. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. 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 is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Beef Carpaccio with Arugula, pesto oil and truffle paste is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this 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 cook it.

The ingredients needed to make Beef Carpaccio with Arugula, pesto oil and truffle paste:
  1. Get 200 g Beef Tenderloin (end section) - premium quality
  2. Get Fresh Baby Arugula, a handful (washed and dried)
  3. Prepare 2 tablespoons Extra Virgin Olive Oil
  4. Get 1 tablespoon Pesto Oil
  5. Make ready 1 teaspoon Truffle Paste
  6. Prepare 2 tablespoons Parmesan Cheese (shaved)
  7. Get Salt
  8. Make ready Freshly Ground Black Pepper
Instructions to make Beef Carpaccio with Arugula, pesto oil and truffle paste:
  1. Beef: - Wrap the beef tenderloin in a cling film and chill in the freezer for 2 hours until it is slightly hardened
  2. Use a very sharp knife, cut the beef across the grain into thin slices
  3. Place the beef slices between sheets of cling film and gently roll with a rolling pin until the beef is paper-thin
  4. Arrange the beef slices on a plate
  5. Arugula : - Add the arugula to a bowl and toss with 1 tablespoon of extra virgin olive oil, season with salt and pepper
  6. Arrange the arugula in the center of the beef slices on the plate
  7. Drizzle another tablespoon of extra virgin olive oil and pesto oil (optional) around the plate
  8. Add the truffle paste around (optional), sprinkle with salt and freshly grated black pepper to taste
  9. Top with the shaved Parmesan Cheese, serve immediately

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