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Ingredients
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Beef Tenderloin Carpaccio
Creamy Truffle Risotto
Method
Beef Tenderloin Carpaccio
- 1
Prepare the Beef
Wrap the beef tenderloin in plastic wrap and place it in the freezer for about 1 hour until firm. This will make it easier to slice thinly.
- 2
Slice the Beef
Using a sharp knife, slice the beef as thinly as possible and arrange the slices on a large serving plate.
- 3
Dress the Carpaccio
Drizzle olive oil and lemon juice over the beef slices. Sprinkle with salt and black pepper.
- 4
Garnish
Top the beef with capers, arugula, and shaved Parmesan cheese.
Creamy Truffle Risotto
- 5
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over medium heat and keep it warm.
- 6
Sauté Aromatics
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent.
- 7
- 8
Add Wine
Pour in the white wine and cook until it has mostly evaporated, stirring frequently.
- 9
Add Broth Gradually
Begin adding the warm broth, one ladle at a time, stirring continuously until the liquid is mostly absorbed. Repeat until the rice is creamy and al dente, about 18-20 minutes.
- 10
Finish the Risotto
Stir in the remaining butter, grated Parmesan cheese, and truffle oil. Season with salt and black pepper to taste.
