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

Hello everybody, it is O’Neill, welcome to our recipe site. Today, I’m gonna show you how to prepare a special 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.

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To get started with this recipe, we have to 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. Make ready 200 g Beef Tenderloin (end section) - premium quality
  2. Prepare Fresh Baby Arugula, a handful (washed and dried)
  3. Get 2 tablespoons Extra Virgin Olive Oil
  4. Make ready 1 tablespoon Pesto Oil
  5. Prepare 1 teaspoon Truffle Paste
  6. Prepare 2 tablespoons Parmesan Cheese (shaved)
  7. Prepare Salt
  8. Get Freshly Ground Black Pepper
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

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