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Beef Carpaccio with Summer Truffle, Fresh Figs, and Parmesan Shavings
4
Convives
10
Préparation (min.)
Ingrédients
- 200 g of beef (tenderloin or sirloin, sliced very thinly)
- 15 g of fresh summer truffle Plantin
- 1 ripe fresh fig
- 20 g of shaved parmesan
- A few arugula sprouts or young shoots
- Extra virgin olive oil with black truffle Plantin
- Persian blue salt with summer truffle Plantin
- Freshly ground pepper
The Art of Carpaccio Elevated by Summer Truffle
Beef carpaccio with summer truffle relies on simple cuisine, where each element is perfectly placed. The tenderness of the meat, carefully arranged, offers a melting texture, enhanced by parmesan shavings and the freshness of figs. This gourmet truffle starter plays on contrasts: the sweetness of the fruit, the delicacy of raw beef, the light aroma of truffle, and the salty touch of seasoning.
In this truffle carpaccio recipe, the truffle slices and flavored oil accompany without overpowering, maintaining an elegant sweet-salty balance. The result evokes a summer plate, both refined and easy to enjoy, perfect for starting a meal with lightness. This version of beef truffle carpaccio also highlights the natural pairing of fig and summer truffle, while the parmesan adds depth and length on the palate. An apparently simple plate, yet full of flavors.
In this truffle carpaccio recipe, the truffle slices and flavored oil accompany without overpowering, maintaining an elegant sweet-salty balance. The result evokes a summer plate, both refined and easy to enjoy, perfect for starting a meal with lightness. This version of beef truffle carpaccio also highlights the natural pairing of fig and summer truffle, while the parmesan adds depth and length on the palate. An apparently simple plate, yet full of flavors.
Cuisinez cette recette avec les produits Plantin
Soon available
![Truffe d'été fraîche 500g | PLANTIN - L'art de la truffe]( "Truffe d'été fraîche 500g | PLANTIN - L'art de la truffe")
![Truffe d'été fraîche 500g | PLANTIN - L'art de la truffe]( "Truffe d'été fraîche 500g | PLANTIN - L'art de la truffe")
Préparation
Prepare the Beef for a Truffled Beef Carpaccio
Carefully arrange the thin slices of carpaccio on two large, well-chilled plates, slightly overlapping them to form a regular rosette. This plating enhances the delicacy of the meat and achieves a clean presentation, worthy of a gourmet truffle starter.
Season the Carpaccio Delicately
Drizzle a generous amount of truffle olive oil over the meat, then add blue Persian salt with truffle and a twist of pepper. This seasoning should remain precise and measured to reveal the delicate flavor of the beef without overpowering it, while introducing the subtle aroma of summer truffle.
Add Parmesan, Young Shoots, and Figs
Sprinkle the plates with shavings of Parmesan to add depth and character, then add a few young shoots for freshness. Next, cut the fig into thin wedges and arrange them harmoniously on the meat. The combination creates a careful balance of creaminess, crunch, summer freshness, and fruity sweetness.
Finish with Truffle Slices
Using a mandoline or a sharp knife, slice the summer truffle into thin shavings and distribute them over the carpaccio just before serving. For a more indulgent touch, add a few drops of acacia honey with truffle. This finishing touch extends the aromatic dimension and completes an easy gourmet carpaccio recipe.
Astuce(s) du Chef Plantin
For an even more pronounced aromatic intensity, add a few drops of acacia honey to the Plantin summer truffle. The sweet touch pairs perfectly with fig and raw beef.
Pour aller plus loin
What meat to choose for beef carpaccio?
Beef tenderloin is the most suitable cut for making carpaccio. Its tender texture and delicate flavor allow for thin, melt-in-your-mouth slices.
Which truffle to use for carpaccio?
Summer truffle is ideal for accompanying beef carpaccio. Its light and slightly nutty aroma pairs perfectly with the finesse of raw meat.
How to cut meat very thinly for carpaccio?
To achieve very thin slices, it is advisable to place the beef tenderloin in the freezer for 20 to 30 minutes before cutting. This makes it easier to slice with a sharp knife or a slicer.
Can beef carpaccio be prepared in advance?
Carpaccio is ideally prepared just before serving to preserve the freshness of the meat and the aroma of the truffle. Seasoning should be added at the last moment.
