Prepare to embark on a culinary journey that transforms simple ingredients into an extraordinary gastronomic experience. Beef Carpaccio with Truffle Vinaigrette is not just a dish—it's an elegant symphony of flavors that promises to transport you straight to the heart of Italy. With its delicate, paper-thin slices of premium beef drizzled in luxurious truffle-infused dressing, this recipe is your ticket to restaurant-quality dining in the comfort of your own kitchen.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 8 ounces beef tenderloin, thinly sliced
- 2 tablespoons truffle oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Arugula, for garnish
- Parmesan shavings, for garnish
Instructions
- Begin by preparing the beef tenderloin. Use a sharp knife to slice the beef into very thin slices. If possible, partially freeze the beef for about 30 minutes before slicing to make it easier to cut. Aim for slices that are about 1/8 inch thick.
- Once the beef is sliced, arrange the slices on a large plate or platter in a single layer, slightly overlapping them for an elegant presentation.
- In a small bowl, whisk together the truffle oil and balsamic vinegar until well combined. This will create a rich and flavorful vinaigrette that will enhance the taste of the beef.
- Drizzle the truffle vinaigrette evenly over the arranged beef slices. Make sure to cover all the beef with the dressing for maximum flavor.
- Season the carpaccio with salt and freshly cracked black pepper to taste. Be cautious with the salt, as the truffle oil can be quite rich.
- To serve, garnish the beef carpaccio with a handful of fresh arugula, adding a peppery contrast to the dish.
- Finish the dish by adding shavings of Parmesan cheese on top of the arugula and beef. You can use a vegetable peeler to create thin shavings of cheese.
- For an extra touch, consider adding a few extra drops of truffle oil on top just before serving, if desired.
- Serve immediately as an appetizer or light meal, and enjoy the delicate flavors of this Italian classic!
Tips
- Freezing Technique: Partially freeze your beef tenderloin for about 30 minutes before slicing. This makes achieving those ultra-thin, uniform slices much easier and ensures a professional presentation.
- Knife Mastery: Use an extremely sharp knife and slice against the grain to create delicate, melt-in-your-mouth beef slices.
- Temperature Matters: Serve carpaccio chilled but not ice-cold to preserve the meat's delicate texture and allow the flavors to shine.
- Quality Ingredients: Invest in high-quality beef tenderloin, fresh truffle oil, and aged balsamic vinegar for the most authentic and rich flavor profile.
- Plating Perfection: Arrange beef slices slightly overlapping on a chilled plate for an elegant, professional presentation that will impress your guests.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 2g
Protein: 25g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 70mg
