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Beef Carpaccio with Burgundy Truffles

This may be my favorite truffle recipe for Burgundy truffles.  The nutty flavor of the Burgundy truffles goes very well with the beef filet and pecorino cheese.  The black truffle oil really boosts the truffle flavor in this dish–don’t skip it!  I think this could also be made with summer truffles or white winter truffles.  I wouldn’t use Perigord truffles because Perigord truffles are really best when cooked or at least warm.



14 ounces well-trimmed filet mignon

1 lemon

1 tablespoon black truffle oil

Fleur de sel

Fresh ground pepper

3 ounces Pecorino cheese, shaved

2 ounces Burgundy truffle, shaved

2 cups arugula

Lemon or orange infused olive oil

Huckleberry or raspberry vinegar


Wrap the beef in plastic wrap and place in the freezer for about 30 – 45 minutes until the meat is firm but not frozen.

Meanwhile, Dress the arugula with a splash of huckleberry or raspberry vinegar, a generous drizzle of citrus olive oil, and a sprinkle of fleur de sel and pepper.

Using a sharp knife, slice the filet paper-thin.  Arrange the thin slices of beef on a flat plate.  Squeeze ½ the lemon on the beef, drizzle truffle oil and sprinkle with salt and pepper.  Top the thin beef slices with shaved truffle and pecorino.  Put a mound of greens in the center of the plate, and garnish with a wedge of lemon.

Serves 4

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