Description
Shaved Beef Carpaccio with Truffle & Arugula is a culinary masterpiece that combines elegance and simplicity. This dish features tender, paper-thin slices of beef drizzled with luxurious truffle oil, topped with peppery arugula and delicate shavings of Parmesan. Perfect for impressing guests or enjoying a cozy night in, each bite offers a delightful balance of richness and freshness. Easy to prepare, it transforms any gathering into an elegant affair.
Ingredients
Scale
- 8 oz beef tenderloin
- 2 tbsp truffle oil
- 1 cup fresh arugula
- ¼ cup Parmesan cheese, shaved
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Wrap the beef tenderloin tightly in plastic wrap and freeze for about one hour until firm.
- Using a sharp knife, slice the beef as thinly as possible.
- Arrange the slices on a serving platter like overlapping petals.
- Drizzle generously with truffle oil and fresh lemon juice; season with salt and pepper.
- Toss arugula in olive oil and place on top of the beef.
- Finish by sprinkling shaved Parmesan over the dish.
- Serve immediately for best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No cooking involved
- Cuisine: Italian
Nutrition
- Serving Size: 4 oz carpaccio
- Calories: 350
- Sugar: 0g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 70mg
Keywords: - For added flavor, you can use high-quality olive oil instead of truffle oil or add capers for a zingy twist. - Leftovers can be stored in an airtight container in the fridge for up to two days; serve cold for best results.