Beef tenderloin and Black Preserved Truffle carpaccio
Carpaccio / Appetizers
Beef tenderloin 250 g
Preserved black summer truffle 25 g
- Black truffle flavoured olive oil 60 ml
Cut tenderloin into four identical steaks. Place each steak between two transparent foils, beat it with the meat hammer and put it on the plate. Cut the black truffle into strips and scatter it over the steak, season with black truffle flavoured olive oil and lemon.
Add salt and pepper to taste.
Calories 60, Fat 6.8 grams, Protein 25 grams