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Truffled Beef Carpaccio from Bergisch Angus with Lamb’s Lettuce

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Truffled Beef Carpaccio from Bergisch Angus with Lamb’s Lettuce

The perfect truffled beef carpaccio from bergisch angus with lamb’s lettuce recipe with a picture and simple step-by-step instructions.

  • 500 g Beef fillet
  • 0,5 Pc. Black truffle
  • 1 shot Truffle oil
  • 1 shot Balsamic vinegar
  • 1 pinch Salt and pepper
  • 1 pinch Parmesan
  • 250 g Arugula
  1. Cut the length of the fillet. Cut the truffles into thin slices and place them side by side in the fillet. Roll up tightly with cling film and wrap with aluminum foil, then freeze!
  2. Put the truffle oil, balsamic vinegar, salt and pepper from the grinder on a plate, spread with a brush. Then cut the frozen fillet very thinly with the slicer and arrange them side by side on the plate. Serve with lamb’s lettuce or rocket sprinkles in the middle. Finally, grate some Parmesan over the carpaccio.
Dinner
European
truffled beef carpaccio from bergisch angus with lamb’s lettuce

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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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