Beef Carpaccio Recipe
Beef Carpaccio with Horseradish Cream, Truffle Oil, Parmesan and Arugula
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Beef
Wrap the beef tenderloin in plastic wrap and freeze for about 1 hour until firm. This will make it easier to slice thinly.
- 2
Make the Horseradish Cream
In a small bowl, mix the sour cream, horseradish, lemon juice, salt, and black pepper. Adjust seasoning to taste and set aside.
- 3
Slice the Beef
Once the beef is firm, slice it as thinly as possible using a sharp knife. Arrange the slices on a large plate in a single layer.
- 4
Assemble the Dish
Drizzle the truffle oil over the beef slices. Add a handful of arugula on top and sprinkle with shaved Parmesan cheese.
- 5
Finish and Serve
Top with a dollop of horseradish cream, season with salt and black pepper to taste, and serve immediately.
