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We hope you got insight from reading it, now lets go back to beef carpaccio with arugula, pesto oil and truffle paste recipe. To make beef carpaccio with arugula, pesto oil and truffle paste you need 8 ingredients and 9 steps. Here is how you do it.
The ingredients needed to make Beef Carpaccio with Arugula, pesto oil and truffle paste:
- Provide of Beef Tenderloin (end section) - premium quality.
- Use of Fresh Baby Arugula, a handful (washed and dried).
- You need of Extra Virgin Olive Oil.
- Use of Pesto Oil.
- Prepare of Truffle Paste.
- Take of Parmesan Cheese (shaved).
- Take of Salt.
- Prepare of 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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