Toast with beef carpaccio
- 300 g thick piece of tenderloin, strip loin or fillet (or ready sliced beef carpaccio)
- 8 slices of sourdough bread
- coarse salt
- 1 bunch of watercress
- 16 caper berries
- 2 tbsp pine nuts
- Natura truffle mayonnaise
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.
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)
|Total Fat||82 g|
|Saturated Fat||10,4 g|