Toast with beef carpaccio
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.
Truffle mayonnaise
Refined and flavoursome. Irresistible to gourmets and food lovers alike!
Ingredients: Sunflower oil, egg yolks, mustard (vinegar, water, mustard seeds, 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 |
