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Beef carpaccio with truffle oil elegantly served
Refined beef carpaccio with arugula and parmesan

Truffle Beef Carpaccio

Author: Flavelo
Recipes Appetizers
Born at Harry's Bar in Venice, this dish is the ultimate celebration of raw meat. The secret lies in the interplay of textures and temperatures: ice-cold, paper-thin meat melting in the mouth meets the silkiness of room-temperature oil and the acidity of lemon.
🕒 Prep Time 1 hr 15 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Sharp chef's knife or slicer
  • Plastic wrap
  • Chilled serving plates

Allergen Information

⚠️ Milk
⚠️ Wheat (if served with bread)

Instructions

1 ✓

Wrap the cleaned beef tenderloin tightly in plastic wrap, forming a cylinder, and place in the freezer for 1 hour.

Tip: Firming up the meat is essential for paper-thin slicing. We don't want it rock hard, just firm enough to hold its shape.
2 ✓

Remove the meat and slice translucent slices with a very sharp knife.

Tip: If slices aren't thin enough, place between two sheets of plastic and gently roll out with a rolling pin.
3 ✓

Immediately arrange slices on cold plates without overlapping too much.

Tip: Cold plates slow down the warming and oxidation (graying) of the meat.
4 ✓

Just before serving, drizzle with olive oil, truffle oil, and lemon juice.

Tip: Citric acid starts to 'cook' the meat (protein denaturation) and discolor it, so do this at the last minute.
5 ✓

Sprinkle with coarse salt and freshly ground pepper.

Tip: The crunch of salt crystals provides an exciting contrast to the soft meat.
6 ✓

Pile fresh arugula in the center, sprinkle with capers, and shave parmesan over the top with a vegetable peeler.

Tip: The bitterness of arugula and the umami of parmesan balance the sweetness of the beef.
7 ✓

Serve immediately with crispy bread or toast.

Tip: Carpaccio freshness fades in minutes; don't let it sit.

Recipe FAQ

Is raw meat safe?
Use only fresh meat from a reliable source, specifically recommended for tartare or carpaccio.
What can I substitute for truffle oil?
Extra virgin olive oil, though the flavor experience will be less earthy.

Ingredients

  • 10 oz Beef Tenderloin (trimmed)
  • 2 oz Arugula
  • 1 oz Parmesan Cheese (block)
  • 1 tbsp Truffle Oil
  • 1 tbsp Lemon Juice (freshly squeezed)
  • 1 tbsp Capers
  • 1 tsp Sea Salt (coarse)
  • 0.5 tsp Whole Black Peppercorns (freshly cracked)
  • 1 tbsp Olive Oil
  • 4 slices Crispy Bread (for serving)