Beef Carpaccio with Truffle and Parmesan
Prep time: 15 minServes: 4
Pairs with
The truffle's earthy depth and the raw beef's finesse match aged Champagne or a delicate light red — Barbaresco or Volnay.
Ingredients
- 300 g beef fillet, frozen for 20 minutes
- 40 g Parmesan, shaved
- 2 tbsp truffle oil
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- Flaky salt and black pepper
- Rocket
Method
- 1Slice the beef paper-thin with a sharp knife. Arrange on chilled plates.
- 2Drizzle with truffle oil and olive oil. Squeeze over lemon. Top with Parmesan, rocket and flaky salt.