Beef carpaccio with white truffle oil
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Beef carpaccio with white truffle oil
Carpaccio is a simple, elegant Italian dish that is quick to make and perfect for impressing at a special dinner. Because the meat is raw, there is no cooking to compete with the truffle: white truffle oil becomes the quiet star of the plate.
Ingredients (2 people)
- 200 g top-quality beef fillet
- White truffle oil, to taste
- 30 g Parmesan shavings (or Parmesan with white truffle)
- A handful of fresh rocket
- A few drops of lemon juice
- Flaky salt and freshly ground black pepper
- Optional: capers or toasted pine nuts
Step by step
1. Prepare the meat
Trim off any fat or sinew. Wrap the fillet tightly in cling film to shape it into a cylinder and put it in the freezer for 30-40 minutes. It should not freeze through: just firm up enough to slice thinly.
2. Slice
With a very sharp knife, cut slices as thin as possible. If they are a little thick, place them between two sheets of baking paper and flatten them gently with a rolling pin.
3. Arrange
Lay the slices on a flat plate, slightly overlapping, covering the whole surface. Chill the plates beforehand if you can.
4. Dress
Just before serving, add a few drops of lemon, flaky salt and pepper. Place the rocket in the centre and the Parmesan shavings on top.
5. The finishing touch
Finish with a generous drizzle of white truffle oil over all the meat. Serve immediately.
Valle Trufa tips
- Go easy on the lemon: the acid "cooks" the meat and changes its colour. Add it at the last moment.
- Quality meat: as it is served raw, buy from a butcher you trust and eat it the same day.
- For more aroma, combine the oil with a few drops of white truffle balsamic.
- In season (October-December), shave a little fresh white truffle on top for a fine-dining version.
Variations
White fish carpaccio: replace the beef with very fresh sea bass or sea bream, thinly sliced. Dress with lemon, flaky salt, chives and white truffle oil.
Courgette carpaccio: a vegetable version with courgette sliced on a mandoline, Parmesan, pine nuts and truffle oil.
Wine pairing
A young, light red, a dry rosé or a brut sparkling wine all suit the delicacy of carpaccio without masking the truffle.
You will find more ideas in 10 recipes with white truffle oil and all the sizes in our complete guide to formats and uses.
Prep: 15 minutes + 30 minutes in the freezer | Difficulty: easy
📖 Also discover the ultimate guide to white truffle.