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.