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Beef Carpaccio with Pine Nuts and Fine Truffle (Joey Heindle)

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Beef Carpaccio with Pine Nuts and Fine Truffle (Joey Heindle)

The perfect beef carpaccio with pine nuts and fine truffle (joey heindle) recipe with a picture and simple step-by-step instructions.

  • 20 piece Thinly sliced ​​beef fillet
  • 200 g Arugula
  • 3 tbsp Pine nuts
  • 1 Splash Walnut oil
  • 1 shot Balsamic cream
  • 50 g Parmesan
  1. First divide the beef fillet slices on four plates. Wash the rocket salad, cut off the stalks and let dry. Spread a handful of each on the plate with the beef fillet slices.
  2. Briefly toast the pine nuts in the pan without oil and spread on the carpaccio. Then pour some walnut oil and then some balsamic dressing over it.
  3. Finally, roughly grate the Parmesan and spread over the carpaccio.
Dinner
European
beef carpaccio with pine nuts and fine truffle (joey heindle)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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