Carpaccio with Arugula, Lemon & Truffle Oil

Carpaccio with Arugula, Lemon & Truffle Oil
Photo by Jason Lowe


  • 2 tsp. truffle oil
  • 1 lemon, plus 4 wedges for serving
  • 2 oz. arugula
  • 7 to 9 oz. center-cut beef tenderloin
  • 2 tsp. good-quality olive oil, plus more for the beef
  • Salt
  • 2 oz. Parmigiano Reggiano, shaved into thin slices
  • + 1 more ingredients
    • Flaked sea salt and black pepper

Wrap the beef in plastic wrap and tighten each end like a sausage so that the beef has a neat shape. Refrigerate for an hour before slicing. Chill the serving plates in the refrigerator too. Just before slicing the beef, lay out the plates and put a drop or two of olive oil and a little salt on ...

View full recipe at Fine Cooking


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