5 from 1 vote
Beef carpaccio with truffle vinaigrette
Beef carpaccio with truffle vinaigrette
Prep Time
10 mins
Total Time
10 mins

Beef carpaccio is an easy, elegant appetizer and the simple salad with truffle vinaigrette is the perfect accompaniment.

Course: Appetizer/Starter
Cuisine: Italian
Keyword: restaurant style appetizer, truffle oil
Servings: 2
Calories: 338 kcal
Author: Caroline's Cooking
  • 5 oz beef tenderloin 140g
  • 2 handfuls arugula rocket
  • 1/4 oz parmesan 10g (strongly recommend 'real' parmigiano regianno for this)
For the truffle viniagrette
  • 1 tbsp truffle oil
  • 1 tbsp extra virgin olive oil
  • 1/2 tbsp lemon juice
  • 1/2 tbsp white wine vinegar
  • (optional 1/4tsp sugar, 1/4tsp Dijon mustard, approx)
  1. Freeze the beef tenderloin for around 1 hour until it is firm. Using a sharp knife, cut the beef very thinly across the grain. If the slices are thin enough then divide between two plates. If not, then place on a slices on a piece of cling wrap/film, cover with another piece and then flatten with the smooth side of a tenderizer. Transfer to the two plates.

  2. Put the arugula in a bowl. Whisk or shake together the vinaigrette ingredients (truffle oil, EVOO, lemon juice and white wine vinegar, plus sugar and Dijon if using). Pour around half over the arugula and toss. 

  3. Divide the arugula between the two plates then top the arugula and the beef with shavings of parmesan. Drizzle over a little more of the vinaigrette and serve.

Nutrition Facts
Beef carpaccio with truffle vinaigrette
Amount Per Serving
Calories 338 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 8g 40%
Cholesterol 52mg 17%
Sodium 97mg 4%
Potassium 289mg 8%
Total Carbohydrates 1g 0%
Protein 14g 28%
Vitamin A 10%
Vitamin C 5.4%
Calcium 7.4%
Iron 10.9%
* Percent Daily Values are based on a 2000 calorie diet.