Beef Carpaccio With Arugula And Truffled Aioli Recipe

Preparation Steps

1. 1

   Prepare the Beef

   Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for about 1 hour until firm. This makes it easier to slice thinly.

2. 2

   Slice the Beef

   Once the beef is firm, remove it from the freezer and unwrap it. Use a sharp knife to slice the beef as thinly as possible. Arrange the slices on a large platter, overlapping them slightly.

3. 3

   Prepare the Truffled Aioli

   In a small bowl, combine 1/2 cup of mayonnaise, 1 tablespoon of truffle oil, and a pinch of salt. Mix well until smooth. Adjust the seasoning to taste.

4. 4

   Dress the Arugula

   In a separate bowl, combine the arugula, olive oil, lemon juice, salt, and black pepper. Toss to coat the arugula evenly.

5. 5

   Assemble the Dish

   Top the beef slices with the dressed arugula and sprinkle with shaved Parmesan cheese. Drizzle some of the truffled aioli over the top and serve immediately.