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Piedmont-Style Beef Carpaccio with Hazelnuts and Truffle

Name: Piedmont-Style Beef Carpaccio with Hazelnuts and Truffle
Prep time: 15 min
Total time: 15 min
Yield: 2 portions
Cuisine: italienne
Ingredients: 300 g Beef tenderloin; 60 g Arugula; 30 g Hazelnuts; 1 tbsp Truffle oil; 2 stalks Celery stalks; 1 piece Lemon

Inspired by Piedmont, this elegant carpaccio features paper-thin slices of raw beef topped with toasted hazelnuts, arugula, and a drizzle of truffle oil. Pure sophistication.

15 min2 servings370 kcalDifficulty: Easy

Ingredients

300 g Beef tenderloin
60 g Arugula
30 g Hazelnuts
1 tbsp Truffle oil
2 stalks Celery stalks
1 piece Lemon

Instructions

Step 1
Using a sharp knife, slice the beef tenderloin into very thin sheets and arrange in a rosette pattern on the plates.
Step 2
Roughly chop the hazelnuts and thinly slice the celery stalks.
Step 3
Top the carpaccio with arugula and celery, sprinkle with chopped hazelnuts, drizzle with truffle oil and lemon juice, then season with salt and pepper.

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