Easiest Way to Make Quick Beef Carpaccio with Arugula, pesto oil and truffle paste

Hey everyone, I hope you’re having an incredible day today. Today, we’re going 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 am going to make it a bit unique. This will be really delicious.

Beef Carpaccio with Arugula, pesto oil and truffle paste is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Beef Carpaccio with Arugula, pesto oil and truffle paste is something that I’ve loved my entire life.

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 Beef Carpaccio with Arugula, pesto oil and truffle paste step by step. 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. Beef Carpaccio with Arugula, pesto oil and truffle paste is one of the most popular of current trending foods on earth.

To get started with this particular recipe, we must 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 can achieve it.

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. Get Fresh Baby Arugula, a handful (washed and dried)
3. Get 2 tablespoons Extra Virgin Olive Oil
4. Get 1 tablespoon Pesto Oil
5. Take 1 teaspoon Truffle Paste
6. Take 2 tablespoons Parmesan Cheese (shaved)
7. Prepare Salt
8. Take Freshly Ground Black Pepper

It's enjoyed by millions every day. They're nice and they look fantastic. Beef Carpaccio with Arugula, pesto oil and truffle paste is something that I've loved my entire life. Use a very sharp knife, cut the beef across the grain into thin slices.

Steps 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

Beef Carpaccio with Arugula, pesto oil and truffle paste is something that I've loved my entire life. Use a very sharp knife, cut the beef across the grain into thin slices. Beetroot boiled with a pinch of salt, crumbled goat chesee or feta chesee, very finely sliced green onions with some green tail., Finely chopped parsley or Arugula to garnish, Fried until crispy sliced leek, OPTIONAL peeled tangerine sliced to garnish, Sherry vinagre (vinagre de yema) or balsamic vinagre or white wine vinagre or your preferred choice, olive oil The great carpaccio is famously named after the Italian Renaissance painter Vittore Carpaccio, who loved to contrast red and white. Many will argue that carpaccio should be simply raw beef tenderloin sliced very thinly and served with a sprinkle of olive oil, lemon juice, pepper, and salt. Delicious as that may be, this can be a little more exciting.

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