Beef Carpaccio with Truffle
Paper-thin raw beef with arugula, parmesan, and truffle oil
Ingredients
- 300gbeef tenderloin
- 100garugula
- 80gParmigiano-Reggiano
- 2 tbsptruffle oil
- 2 tbspcapers
- 1lemon
- to tastesea salt
Instructions
- Freeze beef until firm
- Slice paper-thin
- Arrange on chilled plates
- Top with arugula and shaved parmesan
- Drizzle truffle oil
- Finish with capers and lemon
Tips
- Use highest quality beef