Carpaccio Recipe
Thinly sliced beef tenderloin, mushrooms, truffle, arugula
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and freeze for about 1 hour until firm. This makes it easier to slice thinly.
- 2
Slice the Beef
Once the beef is firm, remove it from the freezer and unwrap it. Using a sharp knife, slice the beef into very thin slices (about 1/8 inch thick). Arrange the slices on a large serving plate, slightly overlapping them.
- 3
Prepare the Mushrooms
Clean the mushrooms with a damp cloth and slice them thinly. Distribute the mushroom slices evenly over the beef.
- 4
Dress the Carpaccio
In a small bowl, whisk together the truffle oil, olive oil, and lemon juice. Drizzle this mixture over the arranged beef and mushrooms.
- 5
Add Arugula and Parmesan
Top the carpaccio with fresh arugula and sprinkle shaved Parmesan cheese over the top. Season with salt and freshly ground black pepper to taste.
- 6
Serve
Serve immediately as an appetizer, garnished with additional truffle oil if desired.