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

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, beef carpaccio with arugula, pesto oil and truffle paste. It is 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 popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Beef Carpaccio with Arugula, pesto oil and truffle paste is something that I’ve loved my entire life. They are fine and they look fantastic.

Beef carpaccio is a fabulous appetizer to serve when entertaining guests—it looks and tastes great and it's easy to prepare. To create your vinaigrette, top your carpaccio with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of salt and pepper and you are done. Beef carpaccio is a fabulous appetizer to serve when entertaining guests—it looks and tastes great and it's easy to prepare.

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

To get started with this particular recipe, we have to first 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 cook it.

Ingredients

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. Make ready 1 tablespoon Pesto Oil
5. Make ready 1 teaspoon Truffle Paste
6. Prepare 2 tablespoons Parmesan Cheese (shaved)
7. Prepare Salt
8. Take Freshly Ground Black Pepper

Arugula brings its crisp, peppery qualities to a plate of Forelle pears, beef carpaccio, and shaved Parmesan. It was my first trip to Italy, and we were Some of my favorite ways to prepare carpaccio at home are topped with arugula, thinly sliced raw To create your vinaigrette, top your carpaccio with a squeeze of lemon, a drizzle of olive oil, and a. Italian, Arugula, Beef Tenderloin, Parmesan, Truffle Oil, Dinner, Appetizer, High Protein. Just before cooking the potatoes, increase the temperature to high in anticipation of the plummeting in temperature.

Instructions

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

Add the potatoes to the oil and cook, agitating with a spider or slotted spoon to ensure even cooking. Carpaccio is easy to make and can be served with a variety of toppings. For vinaigrette: In a blender, process lemon juice, vinegar, oil and salt until smooth. (You may also whisk dressing ingredients in a bowl.) Pour into a small bowl and stir in capers. Arrange beef slices in a single layer over six plates. In a bowl, whisk together the garlic, mustard, egg yolk, sugar and vinegar.

As simple as that Steps to Make Beef Carpaccio with Arugula, pesto oil and truffle paste

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