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. Hope you will like it too 🥰
How to Make the Best Beef Carpaccio Recipe - Receta de Carne de Carpaccio - Carpaccio by Online Culinary School
Ingredients
2 servings
- 200 g Beef Tenderloin (end section) - premium quality
- Fresh Baby Arugula, a handful (washed and dried)
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Pesto Oil
- 1 teaspoon Truffle Paste
- 2 tablespoons Parmesan Cheese (shaved)
- Salt
- Freshly Ground Black Pepper
Steps / How to Make
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
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