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

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, beef carpaccio with arugula, pesto oil and truffle paste. One of my favorites. This time, 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 foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Beef Carpaccio with Arugula, pesto oil and truffle paste is something that I have loved my entire life.

To get started with this recipe, we have to 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. Make ready 200 g Beef Tenderloin (end section) - premium quality
  2. Make ready Fresh Baby Arugula, a handful (washed and dried)
  3. Take 2 tablespoons Extra Virgin Olive Oil
  4. Prepare 1 tablespoon Pesto Oil
  5. Make ready 1 teaspoon Truffle Paste
  6. Take 2 tablespoons Parmesan Cheese (shaved)
  7. Get Salt
  8. Take 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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