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🍽️ Tender Beef Carpaccio with Artichokes, Arugula, Parmesan, and Truffle Oil

369 kcal · 30 min · 4 servings

Tender Beef Carpaccio with Artichokes, Arugula, Parmesan, and Truffle Oil Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the beef fillet under running water and pat it completely dry with a kitchen towel.
  2. 2. Remove any sinews or fat edges from the meat (this process is called trimming).
  3. 3. Place the fillet on a piece of cling film and roll it tightly into a cylindrical shape.
  4. 4. Tightly seal the ends of the cling film so that the meat is wrapped up like a candy.
  5. 5. Wrap the foil-wrapped fillet additionally in a piece of aluminum foil and seal it tightly as well.
  6. 6. Place the package in the freezer compartment of your refrigerator for 3 hours.
  7. 7. While the meat is freezing, remove wilted or yellow leaves from the arugula (this process is called sorting).
  8. 8. Wash the arugula thoroughly and dry it in a salad spinner.
  9. 9. Let the preserved artichoke hearts drain well in a sieve.
  10. 10. Cut the artichoke hearts into small wedges or quarters.
  11. 11. Mix the oil with the lemon juice in a small bowl.
  12. 12. Season the mixture with salt and pepper to your liking.
  13. 13. Take the beef fillet out of the freezer after 3 hours.
  14. 14. Carefully remove the outer aluminum foil and the inner cling film from the meat.
  15. 15. Slice the frozen fillet into paper-thin slices using a slicing machine.
  16. 16. Place the meat slices close together on a large plate.
  17. 17. Mix the dry arugula with the artichoke wedges in a bowl.
  18. 18. Place the vegetable mixture in the center of the beef carpaccio.
  19. 19. Drizzle the carpaccio evenly with the prepared oil-lemon vinaigrette.
  20. 20. Sprinkle the dish with freshly shaved truffles.
  21. 21. Add grated or shaved Parmesan cheese on top.
  22. 22. Serve the carpaccio immediately to keep it fresh and tender.

Nutrition per serving