Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, beef carpaccio with arugula, pesto oil and truffle paste. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

See recipes for Beef Carpaccio with Arugula, pesto oil and truffle paste too. Pat the steak dry with paper towels. Brush both sides lightly with olive oil and then sprinkle with salt.

Beef Carpaccio with Arugula, pesto oil and truffle paste is one of the most well liked of recent viral foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Beef Carpaccio with Arugula, pesto oil and truffle paste is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must 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 it.

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. Get Fresh Baby Arugula, a handful (washed and dried)
3. Take 2 tablespoons Extra Virgin Olive Oil
4. Prepare 1 tablespoon Pesto Oil
5. Prepare 1 teaspoon Truffle Paste
6. Take 2 tablespoons Parmesan Cheese (shaved)
7. Take Salt
8. Prepare Freshly Ground Black Pepper

I caramelized the ground beef to start, for extra flavour and to avoid any mushiness. I also added the fennel near the end of cooking, to maintain it's crunch. And, because the wife prefers creamy sauces, I added a splash. Beef Carpaccio - Raw filet mignon served with arugula, capers, tomatoes & shaved Parmesan, lemon & truffle oil Spicy Ahi over Crispy Rice Cakes - Raw Ahi tuna mixed with sesame oil, chili, aioli, soy and scallions on pan seared rice cakes with jalapeño MAIN COURSE: I wasn't disappointed.

Step by Step 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

The truffle vinaigrette, arugula/rocket and parmesan go so well with the beef and round it out into the perfect appetizer. This dish isn't difficult, but the trick is in cutting the beef really thin. Use a really sharp knife - it is both safer and more effective. Beef carpaccio with arugula and Parmesan cheese. Burrata with black truffle and San Daniele ham..

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