Carpaccio with Truffle, Arugula, and Parmesan

Ingredients:

• 1 lb beef tenderloin, trimmed and sliced paper-thin
• 2 cups arugula
• 1/2 cup shaved Parmesan cheese
• 1 tbsp white truffle oil
• 1 tsp lemon juice
• Salt and freshly ground black pepper to taste

Instructions:

1. Arrange the beef slices on a large platter, slightly overlapping each other.
2. In a small bowl, whisk together the truffle oil, lemon juice, salt and pepper.
3. Drizzle the truffle oil mixture over the beef slices.
4. Add the arugula on top of the beef slices.
5. Sprinkle the shaved Parmesan cheese on top.
6. Serve immediately.

Verdict:

This carpaccio dish is tender and flavorful with the added indulgence of truffle oil, arugula, and Parmesan cheese. It’s perfect as a light appetizer or a meal on its own.

Serving suggestions:

Serve carpaccio with a side of crusty bread to sop up any leftover dressing on the platter. Add a glass of red wine to pair with the beef.