Recipe: At Home Beef Carpaccio with Arugula, pesto oil and truffle paste

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Recipe: At Home Beef Carpaccio with Arugula, pesto oil and truffle paste
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Recipe: At Home Beef Carpaccio with Arugula, pesto oil and truffle paste Delicious, fresh and tasty.

Beef Carpaccio with Arugula, pesto oil and truffle paste. Great recipe for Beef Carpaccio with Arugula, pesto oil and truffle paste. I love this Italian classic dish. Whenever I have some end cuts of a good quality beef tenderloin, I will make this.

Ingredients of Beef tenderloin is called for here as it will unfailingly yield the tenderest carpaccio.

Beef Carpaccio with Arugula, pesto oil and truffle paste step by step.

Use a very sharp knife, cut the beef across the grain into thin slices.

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

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

  1. You need 200 g of Beef Tenderloin (end section) - premium quality.

  2. Prepare of Fresh Baby Arugula, a handful (washed and dried).

  3. Prepare 2 tablespoons of Extra Virgin Olive Oil.

  4. Prepare 1 tablespoon of Pesto Oil.

  5. It’s 1 teaspoon of Truffle Paste.

  6. You need 2 tablespoons of Parmesan Cheese (shaved).

  7. It’s of Salt.

  8. Prepare of Freshly Ground Black Pepper.

Beef Carpaccio with Arugula, pesto oil and truffle paste step by step.

Use a very sharp knife, cut the beef across the grain into thin slices.

Transfer the roast beef to four plates and top with the sliced tomatoes.

Top the roast beef with the portabello slices and season with the Carpaccio Truffle Sauce.

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.

Garnish the dish with arugula, Parmigiano cheese and a few drops of olive oil.

The pesto Genovese was out of this world and the perfect complement to the meat, and the Parmesan cheese lent itself nicely to the olive oil and garlic and the saltiness of the cheese.

I topped the salad off with some fresh cracked black pepper and some pita chips.

Beef carpaccio with arugula and Parmesan cheese.

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