Beef Carpaccio with Parmesan and Truffle
Carpaccio of beef with parmesan and truffle is a recipe featuring fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g beef fillet (whole piece)
- 50 g black truffle
- 150 g crème fraîche
- Salt
- Pepper (freshly ground)
- 0.5 lemon (juice)
- Olive oil (extra virgin)
- 100 g Parmesan
Instructions
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1.
Wrap the meat in cling film and place it in the freezer for about 10 minutes, turning it several times during this period. It should feel firm but not fully frozen, and should not deform when handled or cut with a knife.
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2.
For the truffle cream finely chop the truffles and mix them with the crème fraîche. Season with salt, pepper, and lemon juice. Spread the cream thinly over four prepared plates. Slice the beef very thinly (using a bread slicer or a very sharp knife) and arrange it decoratively on top of the cream. Season with salt and pepper. Cover the plates with cling film and let the carpaccio marinate in the refrigerator for 6 hours.
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3.
Before serving wash, clean, and pat dry the arugula. Remove the cling film, drizzle each portion with 1-2 tablespoons of olive oil, and sprinkle with parmesan shavings. Serve garnished with arugula.