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5.0 from 6 votes

Beef carpaccio with truffle vinaigrette

Beef carpaccio is an easy, elegant appetizer and the simple salad with truffle vinaigrette is the perfect accompaniment.

Prep Time
10 mins
Total Time
10 mins
Servings: 2
Calories: 338 kcal
Course: Appetizer
Cuisine: Italian

Ingredients

  • 5 oz beef tenderloin
  • 2 handfuls arugula rocket
  • ¼ oz parmesan (strongly recommend 'real' parmigiano regianno for this)
For the truffle viniagrette
  • 1 tablespoon truffle oil
  • 1 tablespoon extra virgin olive oil
  • ½ tablespoon lemon juice
  • ½ tablespoon white wine vinegar
  • (optional ¼tsp sugar, ¼tsp Dijon mustard, approx)

Instructions

    Cup of Yum
  1. Freeze the beef tenderloin for around 1 hour until it is firm. Using a sharp knife, cut the beef very thinly across the grain. If the slices are thin enough then divide between two plates. If not, then place on a slices on a piece of cling wrap/film, cover with another piece and then flatten with the smooth side of a tenderizer. Transfer to the two plates.
  2. Put the arugula in a bowl. Whisk or shake together the vinaigrette ingredients (truffle oil, EVOO, lemon juice and white wine vinegar, plus sugar and Dijon if using). Pour around half over the arugula and toss. 
  3. Divide the arugula between the two plates then top the arugula and the beef with shavings of parmesan. Drizzle over a little more of the vinaigrette and serve.

Nutrition Information

Calories 338kcal (17%) Carbohydrates 1g (0%) Protein 14g (28%) Fat 30g (46%) Saturated Fat 8g (40%) Cholesterol 52mg (17%) Sodium 97mg (4%) Potassium 289mg (8%) Vitamin A 500IU (10%) Vitamin C 4.5mg (5%) Calcium 74mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 338

% Daily Value*

Calories 338kcal 17%
Carbohydrates 1g 0%
Protein 14g 28%
Fat 30g 46%
Saturated Fat 8g 40%
Cholesterol 52mg 17%
Sodium 97mg 4%
Potassium 289mg 6%
Vitamin A 500IU 10%
Vitamin C 4.5mg 5%
Calcium 74mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.