Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, beef carpaccio with arugula, pesto oil and truffle paste. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Beef carpaccio is a fabulous appetizer to serve when entertaining guests—it looks and tastes great and it's easy to prepare. To create your vinaigrette, top your carpaccio with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of salt and pepper and you are done. Rinse and trim the arugula, then pat dry.
Beef Carpaccio with Arugula, pesto oil and truffle paste is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Beef Carpaccio with Arugula, pesto oil and truffle paste is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Make ready 200 g Beef Tenderloin (end section) - premium quality
- Take Fresh Baby Arugula, a handful (washed and dried)
- Get 2 tablespoons Extra Virgin Olive Oil
- Prepare 1 tablespoon Pesto Oil
- Get 1 teaspoon Truffle Paste
- Make ready 2 tablespoons Parmesan Cheese (shaved)
- Get Salt
- Get Freshly Ground Black Pepper
Beef carpaccio with pink pepper, rocket and sun-dried tomatoes. Oyster sauce beef fillet and egg yolk claypot. Carpaccio of beef with a sweet and sour onion and green bean salad. Make a vinaigrette by mixing together the extra virgin olive oil, lemon juice, pink peppercorns and salt.
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
For vinaigrette: In a blender, process lemon juice, vinegar, oil and salt until smooth. (You may also whisk dressing ingredients in a bowl.) Pour into a small bowl and stir in capers. Arrange beef slices in a single layer over six plates. Italian, Arugula, Beef Tenderloin, Parmesan, Truffle Oil, Dinner, Appetizer, High Protein. Just before cooking the potatoes, increase the temperature to high in anticipation of the plummeting in temperature. Beef carpaccio is a traditional Italian dish and lends itself incredibly well to modern healthy eating.
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