Beef Carpaccio with Arugula, pesto oil and truffle paste. 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. Beef carpaccio is a fabulous appetizer to serve when entertaining guests—it looks and tastes great and it's easy to prepare.
Drain the artichokes and cut into slices. Mix the the oil and lemon juice, then Place the arugula mixture on the center of the plate, then drizzle the plate with the vinaigrette. Sprinkle the plate with freshly sliced truffles and. Beef Carpaccio with Arugula, pesto oil and truffle paste very diverse and have ideal sense that unique. Some kinds of Beef Carpaccio with Arugula, pesto oil and truffle paste recipes are also adequate convenient to process and dont take long. Even though not everybody likes Beef Carpaccio with Arugula, pesto oil and truffle paste food, nowadays several people are getting attached and like the various Beef Carpaccio with Arugula, pesto oil and truffle paste foods on hand. This could be visible from the number of restaurants that provide Beef Carpaccio with Arugula, pesto oil and truffle paste as one of the serving. You can cook Beef Carpaccio with Arugula, pesto oil and truffle paste using 8 ingredients and 9 steps. Here is how you cook it.
Ingredients of Beef Carpaccio with Arugula, pesto oil and truffle paste
- It's 200 g of Beef Tenderloin (end section) - premium quality.
- You need of Fresh Baby Arugula, a handful (washed and dried).
- You need 2 tablespoons of Extra Virgin Olive Oil.
- You need 1 tablespoon of Pesto Oil.
- Prepare 1 teaspoon of Truffle Paste.
- You need 2 tablespoons of Parmesan Cheese (shaved).
- It's of Salt.
- It's of Freshly Ground Black Pepper.
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Beef Carpaccio with Arugula, pesto oil and truffle paste step by step
- 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.
Lay out sheets of plastic wrap and place each slice onto the plastic. For vinaigrette: In a blender, process lemon juice, vinegar, oil and salt until smooth. Toss arugula with half the dressing. Pile arugula on top of beef. Top with Parmesan curls (make with vegetable peeler) and serve remaining dressing separately.
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