How to Make Tasty Beef Carpaccio with Arugula, pesto oil and truffle paste

Beef Carpaccio with Arugula, pesto oil and truffle paste.

Beef Carpaccio with Arugula, pesto oil and truffle paste You can cook Beef Carpaccio with Arugula, pesto oil and truffle paste using 8 ingredients and 9 steps. Here is how you achieve it.

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

  1. You need 200 g of Beef Tenderloin (end section) – premium quality.
  2. It’s of Fresh Baby Arugula, a handful (washed and dried).
  3. It’s 2 tablespoons of Extra Virgin Olive Oil.
  4. Prepare 1 tablespoon of Pesto Oil.
  5. You need 1 teaspoon of Truffle Paste.
  6. You need 2 tablespoons of Parmesan Cheese (shaved).
  7. Prepare of Salt.
  8. Prepare of Freshly Ground Black Pepper.

Beef Carpaccio with Arugula, pesto oil and truffle paste instructions

  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.