Piedmont-Style Beef Carpaccio with Hazelnuts and Truffle
Temps
15 min
Difficulté
facile
Ingrédients
6
Budget
~10-16 €
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Valeurs nutritionnelles
Score santé
Bon · /100
370 kcal
par portion
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Etapes
- 1
Using a sharp knife, slice the beef tenderloin into very thin sheets and arrange in a rosette pattern on the plates.
8 min
- 2
Roughly chop the hazelnuts and thinly slice the celery stalks.
3 min
- 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.
4 min
