Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you how to prepare a special 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.
You can cook Beef Carpaccio with Arugula, pesto oil and truffle paste using 8 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Beef Carpaccio with Arugula, pesto oil and truffle paste
- Take 200 g of Beef Tenderloin (end section) - premium quality.
- Prepare of Fresh Baby Arugula, a handful (washed and dried).
- Take 2 tablespoons of Extra Virgin Olive Oil.
- Prepare 1 tablespoon of Pesto Oil.
- Prepare 1 teaspoon of Truffle Paste.
- Make ready 2 tablespoons of Parmesan Cheese (shaved).
- Prepare of Salt.
- Prepare of Freshly Ground Black Pepper.
Beef Carpaccio with Arugula, pesto oil and truffle paste step by step
- 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.
