Beef Carpaccio with Arugula, pesto oil and truffle paste

Beef Carpaccio with Arugula, pesto oil and truffle paste

2 servings

3 hours

Ingredients

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

Steps

  1. 1
    Beef: Wrap the beef tenderloin in a cling film and chill in the freezer for 2 hours until it is slightly hardened
  2. 2
    Use a very sharp knife, cut the beef across the grain into thin slices
  3. 3
    Place the beef slices between sheets of cling film and gently roll with a rolling pin until the beef is paper-thin
  4. 4
    Arrange the beef slices on a plate
  5. 5
    Arugula : Add the arugula to a bowl and toss with 1 tablespoon of extra virgin olive oil, season with salt and pepper
  6. 6
    Arrange the arugula in the center of the beef slices on the plate
  7. 7
    Drizzle another tablespoon of extra virgin olive oil and pesto oil (optional) around the plate
  8. 8
    Add the truffle paste around (optional), sprinkle with salt and freshly grated black pepper to taste
  9. 9
    Top with the shaved Parmesan Cheese, serve immediately