Serves 4 

  • 300 g thick piece of tenderloin, strip loin or fillet (or ready sliced beef carpaccio)
  • 8 slices of sourdough bread
  • Parmesan
  • coarse salt
  • pepper
  • 1 bunch of watercress
  • 16 caper berries
  • 2 tbsp pine nuts
  • Natura truffle mayonnaise

 

Method


Place the meat in the freezer for 30 minutes.

Shave a few slivers from the block of Parmesan. Toast the bread and spread generously with Natura truffle mayonnaise.

Cut the meat into very thin slices using a slicing machine (or ask your butcher to do so). Toast the pine nuts.

Top the bread with a few slices of meat. Season with salt and pepper. Finish with watercress, caper berries, pine nuts and shaved Parmesan.

 


Mayonnaise à la truffe (160g)
mainPicture.png
  • mainPicture.png
€4.50

Refined and flavoursome. Irresistible to gourmets and food lovers alike!

Ingredients: Sunflower oil, egg yolks, mustard (vinegar, water, mustard seeds (25%), salt, spices), vinegar, salt, dry summer truffle (1%), truffle flavour.

 

Nutrition Facts (100gr)

Protein 1,8 g
Total Fat 82 g
Saturated Fat 10,4 g
Carbohydrate 1,1 g
Sugar 0,1 g
Salt 1,2 g
Energy 3079 KJ/749kcal