In a small bowl combine 4 tablespoons mayonnaise, 1/2 tablespoon truffle oil, 1/2 teaspoon Dijon mustard and 1/2 tablespoon fresh lemon juice. Whisk until smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust truffle oil or lemon to preference. Cover and refrigerate while preparing the rest so flavors meld (at least 10 minutes).

Carpaccio & plating

Prepare beef

If not pre-sliced paper-thin, freeze the beef for 20–30 minutes until slightly firm and slice as thin as possible against the grain. Arrange the thin slices in a single even layer on a large chilled plate or two plates, slightly overlapping to form a circular carpaccio.

Dress the meat

Drizzle 2 tablespoons extra-virgin olive oil evenly over the beef and the 1 tablespoon lemon juice in a thin stream. Lightly sprinkle 1 teaspoon sea salt (use flaky salt sparingly) and 1/2 teaspoon freshly ground black pepper over the carpaccio. Scatter 1 tablespoon capers evenly across the meat.

Add greens and cheese

Toss 60 g arugula very briefly with the remaining 1 tablespoon olive oil and a small pinch of salt and place a loose handful (or distribute evenly) of arugula on top of the carpaccio. Using a vegetable peeler, shave 50 g Parmesan over the dish in thin curls, distributing them across the meat and greens.

Finish with truffle mayonnaise and garnishes

Dot or pipe small spoonfuls of the chilled truffle mayonnaise across the carpaccio (use about half to three-quarters depending on taste). Alternatively, thinly streak the mayo with the back of a spoon for visual effect. Sprinkle extra cracked black pepper to taste and add a few microgreens if using. Serve immediately with toasted ciabatta or crostini on the side.

Serving & notes

Serve the carpaccio chilled but not icy. If preparing ahead, keep beef covered and refrigerated; add olive oil, lemon, arugula and truffle mayo just before serving to preserve texture. Leftovers of raw sliced beef should be avoided; prepare only what will be eaten.