Beef carpaccio with truffle vinaigrette
Beef carpaccio is an easy, elegant appetizer and the simple salad with truffle vinaigrette is the perfect accompaniment.
Servings: 2
Calories: 338kcal
Save
Ingredients
- 5 oz beef tenderloin
- 2 handfuls arugula rocket
- ¼ oz parmesan (strongly recommend 'real' parmigiano regianno for this)
For the truffle viniagrette
- 1 tablespoon truffle oil
- 1 tablespoon extra virgin olive oil
- ½ tablespoon lemon juice
- ½ tablespoon white wine vinegar
- (optional ¼tsp sugar, ¼tsp Dijon mustard, approx)
Instructions
- Freeze the beef tenderloin for around 1 hour until it is firm. Using a sharp knife, cut the beef very thinly across the grain. If the slices are thin enough then divide between two plates. If not, then place on a slices on a piece of cling wrap/film, cover with another piece and then flatten with the smooth side of a tenderizer. Transfer to the two plates.
- Put the arugula in a bowl. Whisk or shake together the vinaigrette ingredients (truffle oil, EVOO, lemon juice and white wine vinegar, plus sugar and Dijon if using). Pour around half over the arugula and toss.
- Divide the arugula between the two plates then top the arugula and the beef with shavings of parmesan. Drizzle over a little more of the vinaigrette and serve.
Nutrition
Calories: 338kcal | Carbohydrates: 1g | Protein: 14g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 97mg | Potassium: 289mg | Vitamin A: 500IU | Vitamin C: 4.5mg | Calcium: 74mg | Iron: 2mg