Beef carpaccio with truffle oil
1 serving
30 minutes
Beef carpaccio with truffle oil is a refined dish that comes from Mediterranean culinary traditions. Thin slices of beef tenderloin reveal their flavor under the influence of aromatic truffle oil, while parmesan and fresh arugula add richness and freshness. Originally, carpaccio appeared in Venice in the mid-20th century and was named after the artist Vittore Carpaccio, whose paintings featured a rich red color reminiscent of raw meat. This recipe brings Spanish accents with balsamic vinegar, creating an elegant combination of sweet acidity and spicy garlic aroma. Carpaccio is perfect as an exquisite appetizer for dinner, creating a unique atmosphere of lightness and culinary mastery.
1
Crush the garlic with a garlic press and mix it with balsamic vinegar and olive oil.
- Garlic: to taste
- Balsamic vinegar: 3 ml
- Olive oil: 1 tablespoon
2
Spread the resulting mixture on a wide plate with a flat bottom. The layer should be evenly thin.
3
Freeze the fillet and slice it very thinly, arrange it in a single layer on a prepared plate.
- Beef tenderloin: 200 g
4
Sprinkle with salt on top, drizzle with truffle oil, and add slices of parmesan and arugula leaves.
- Salt: to taste
- Truffle oil: 5 ml
- Parmesan (Parmigiano Reggiano): 50 g
- Rocket (arugula): 15 g
