THE TRUFFLE-STUNG RAW SLABS

(Our Play on Beef Carpaccio with Truffle Oil)

THE TRUFFLE-STUNG RAW SLABS

Ingredients: 300g Beef Fillet (frozen for 30 mins, then paper-thin slices), 1 tsp Black pepper, 1 tsp Garlic powder, 2 tbsp Truffle oil, 1 tbsp Lemon juice, 3 tbsp Extra virgin olive oil, 50g Parmesan shavings, Handful of fresh Arugula...

Ingredients

  • 300g Beef Fillet (frozen for 30 mins, then paper-thin slices)
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 2 tbsp Truffle oil
  • 1 tbsp Lemon juice
  • 3 tbsp Extra virgin olive oil
  • 50g Parmesan shavings
  • Handful of fresh Arugula

Cooking Method

  1. The Shape Arrange the beef slices on a chilled plate; ensure they do not overlap too heavily.
  2. The Bloom Whisk the lemon juice and olive oil with the spices in a small bowl; add a tiny 5ml splash of warm water to swell the pepper and garlic aromatics.
  3. The Silk Merge Drizzle the spiced oil silk evenly over the raw slabs.
  4. The Marriage Layer the arugula and parmesan shavings over the center.
  5. The Final Flourish Finish with a heavy rain of truffle oil and a final dust of raw black pepper.

Cuisine: French

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