Carpaccio Recipe
thinly sliced filet, shaved parmigiano reggiano, truffle aioli, walnuts
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Filet
Wrap the filet mignon tightly in plastic wrap and freeze for about 30 minutes until firm. This will make it easier to slice thinly.
- 2
Make Truffle Aioli
In a bowl, combine the mayonnaise, truffle oil, lemon juice, salt, and black pepper. Mix well until smooth and set aside.
- 3
Slice the Filet
Once the filet is firm, remove it from the freezer and slice it as thinly as possible using a sharp knife.
- 4
Assemble the Carpaccio
On a large serving plate, arrange the thinly sliced filet in a single layer. Drizzle with truffle aioli and sprinkle shaved Parmigiano Reggiano over the top.
- 5
Garnish
Chop the walnuts and sprinkle them over the carpaccio along with fresh arugula for garnish. Serve immediately.
