How to Make Appetizing Beef Carpaccio with Arugula, pesto oil and truffle paste

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Beef Carpaccio with Arugula, pesto oil and truffle paste. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Beef Carpaccio with Arugula, pesto oil and truffle paste Recipe. Rinse and trim the arugula, then pat dry. Drain the artichokes and cut into slices.

You can have Beef Carpaccio with Arugula, pesto oil and truffle paste using 8 ingredients and 9 steps. Here is how you achieve it.

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

1. Make ready 200 g of Beef Tenderloin (end section) - premium quality.
2. Prepare of Fresh Baby Arugula, a handful (washed and dried).
3. It’s 2 tablespoons of Extra Virgin Olive Oil.
4. Prepare 1 tablespoon of Pesto Oil.
5. You need 1 teaspoon of Truffle Paste.
6. Take 2 tablespoons of Parmesan Cheese (shaved).
7. Take of Salt.
8. Take of Freshly Ground Black Pepper.

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.The Best Tuna Carpaccio Recipes on YummlyTuna Carpaccio With Lime, Tv Dinners And Tuna Carpaccio, Tuna Veal Carpaccio with Citrus Oil, Arugula and Parmesan CheesKooking. lime peel, mild olive oil, lemon, tangerine Truffle and Goat Cheese PizzaSimple, Sassy and Scrumptious.

Beef Carpaccio with Arugula, pesto oil and truffle paste instructions

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.

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.Anna from the River Cafe shows us how to make this simple starter, Beef Carpaccio.Directions for: Beef Carpaccio with Arugula and Pecorino.

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.Add the potatoes to the oil and cook, agitating with a spider or slotted spoon to ensure even cooking.Beef Carpaccio Thinly sliced Donahue's Farm beef, baby arugula, shaved Reggiano cheese, Italian herb pesto, truffle oil, sea salt, fresh ground pepper.Beef carpaccio—known to Italians simply as carpaccio—is one of the most famous of Italian antipasti but the version most people are familiar with—thin beef slices macerated in olive oil and lemon, adorned with arugula and shavings of Parmesan cheese.