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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, beef carpaccio with arugula, pesto oil and truffle paste. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Beef Carpaccio with Arugula, pesto oil and truffle paste is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Beef Carpaccio with Arugula, pesto oil and truffle paste is something that I’ve loved my whole life.

Great recipe for Beef Carpaccio with Arugula, pesto oil and truffle paste. I love this Italian classic dish. Whenever I have some end cuts of a good quality beef tenderloin, I will make this.

To begin with this 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 that.

The ingredients needed to make Beef Carpaccio with Arugula, pesto oil and truffle paste:
  1. Prepare 200 g Beef Tenderloin (end section) - premium quality
  2. Get Fresh Baby Arugula, a handful (washed and dried)
  3. Make ready 2 tablespoons Extra Virgin Olive Oil
  4. Prepare 1 tablespoon Pesto Oil
  5. Prepare 1 teaspoon Truffle Paste
  6. Get 2 tablespoons Parmesan Cheese (shaved)
  7. Make ready Salt
  8. Make ready Freshly Ground Black Pepper

There are many ways to add this pesto to your recipes. Arugula pesto ingredients CARPACCIO AL TARTUFO Beef tenderloin carpaccio with arugula, parmigiano and truffle oil. FRITTURA DI CALAMARI Fried calamari served with spicy marinara sauce. ZUPPA DI COZZE AL PROFUMO DI TIMO Mussels in white wine, garlic, onions, fresh thyme, toasted bread crumbs.

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

BOCCONCINI DI MOZZARELLA E PROSCIUTTO Baked mozzarella, prosciutto and tomato Sea bass carpaccio with a dressing of extra virgin olive oil, balsamic vinegar, cherry tomatoes, capers, almonds and honey in house roasted red peppers, shaved artichokes, pignoli nuts, golden raisins, and white truffle oil. Peppered Beef Carpaccio. arugula, Vidalia onion, and shaved reggiano. Bruschetta.. angel hair, toasted garlic, imported Pasta Cosi XVOO, anchovies and chili . Beef carpaccio with arugula and Parmesan cheese. Burrata with black truffle and San Daniele ham..

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