Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, beef carpaccio with arugula, pesto oil and truffle paste. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Beef Carpaccio with Arugula, pesto oil and truffle paste is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Beef Carpaccio with Arugula, pesto oil and truffle paste is something that I’ve loved my entire life. They are fine and they look wonderful.
Pat the steak dry with paper towels. Brush both sides lightly with olive oil and then sprinkle with salt. Place a heavy, preferably cast iron, skillet over high heat until very hot.
To begin 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 that.
The ingredients needed to make Beef Carpaccio with Arugula, pesto oil and truffle paste:
- Prepare 200 g Beef Tenderloin (end section) - premium quality
- Prepare Fresh Baby Arugula, a handful (washed and dried)
- Get 2 tablespoons Extra Virgin Olive Oil
- Prepare 1 tablespoon Pesto Oil
- Make ready 1 teaspoon Truffle Paste
- Take 2 tablespoons Parmesan Cheese (shaved)
- Prepare Salt
- Get 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.
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
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. Although Carpaccio traditionally refers to a first course of thinly sliced raw beef, named in honor of the Italian renaissance painter, Vittore Carpaccio, you can now find many modern interpretations using raw seafood (see our tuna carpaccio recipe) and raw vegetables. HUMMUS & PITA. house-made hummus, feta cheese, kalamata olives and .
So that is going to wrap it up with this exceptional food beef carpaccio with arugula, pesto oil and truffle paste recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
