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We hope you got insight from reading it, now let’s go back to beef carpaccio with arugula, pesto oil and truffle paste recipe. To cook beef carpaccio with arugula, pesto oil and truffle paste you need 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:
- Use 200 g Beef Tenderloin (end section) - premium quality
- Provide Fresh Baby Arugula, a handful (washed and dried)
- Use 2 tablespoons Extra Virgin Olive Oil
- Use 1 tablespoon Pesto Oil
- Use 1 teaspoon Truffle Paste
- Get 2 tablespoons Parmesan Cheese (shaved)
- Use Salt
- Use Freshly Ground Black Pepper
Instructions to make Beef Carpaccio with Arugula, pesto oil and truffle paste:
- 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
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