Beef carpaccio salad with truffle oil

Beef carpaccio salad with truffle oil


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About this recipe: My version of the elegant and classic starter. Wafer thin slices of raw beef dressed with rocket, Parmesan, lemon juice and extra virgin olive oil - then drizzled with a little truffle oil for extra oomph. Buy the best beef fillet you can afford from a reputable butcher.

Samantha's Supper Kent, England, UK

Serves: 4 

  • 400g beef fillet in one piece, trimmed of any fat
  • 1/2 lemon, juiced
  • 2 tablespoons Dijon mustard
  • Maldon sea salt
  • 5 tablespoons extra virgin olive oil
  • 4 handfuls rocket leaves
  • Parmesan cheese, shaved with a potato peeler or microplane
  • freshly ground black pepper
  • truffle oil

Prep:20min  ›  Extra time:30min freezing  ›  Ready in:50min 

  1. Before you start, ensure you have an extremely sharp, good quality knife to hand. Place the beef in the freezer for 30 minutes (this makes it easier to slice).
  2. Remove beef from the freezer and using your knife, slice as thin as possible. Place the slices of beef apart onto a large sheet of greaseproof paper. Add another piece of paper on top and using a rolling pin, bash the beef to get it thinner. Take care not to overdo it. Remove the slices and and arrange overlapping on individual serving plates. Cover with film and stack in the fridge until ready to serve.
  3. Meanwhile, make your dressing. In a plastic bottle that has a lid add your lemon juice, mustard, salt and olive oil. Shake well to emulsify. Set aside.
  4. Half an hour before serving, remove the plates from the fridge. In the centre of the plate on top of the beef arrange the rocket leaves, piled up high. Scatter all over the Parmesan shavings. Add a few grinds of pepper and shake and pour over the dressing. Finally, drizzle over the beef a few drops of truffle oil.

Make ahead

The beef can be sliced and chilled in the morning. The dressing can be made up to the day before.

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