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Good Idea to Preparing Extraordinary Beef Carpaccio with Arugula, pesto oil and truffle paste

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Beef Carpaccio with Arugula, pesto oil and truffle paste

We hope you got benefit from reading it, now let's go back to beef carpaccio with arugula, pesto oil and truffle paste recipe. You can have beef carpaccio with arugula, pesto oil and truffle paste using 8 ingredients and 9 steps. Here is how you cook that.

To make an unforgettable Beef Carpaccio with Arugula, pesto oil and truffle paste, here are the ingridients required:

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

After preparing the ingridients, next you are ready to make your tasty Beef Carpaccio with Arugula, pesto oil and truffle paste by following the procedures below:

  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.

Add the potatoes to the oil and cook, agitating with a spider or slotted spoon to ensure even cooking. Carpaccio is easy to make and can be served with a variety of toppings. For vinaigrette: In a blender, process lemon juice, vinegar, oil and salt until smooth. (You may also whisk dressing ingredients in a bowl.) Pour into a small bowl and stir in capers. Arrange beef slices in a single layer over six plates. In a bowl, whisk together the garlic, mustard, egg yolk, sugar and vinegar.

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

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

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