Beef Carpaccio and Truffle Salad Corviglia

Serves : 4 Portions
By Reto Mathis

The Carpaccio
160 gram : beef sirloin or tenderloin remove fat
40 gram : cheese parmigiano (parmesan)
1 no : lemon, whole, fresh squeeze for juice
10 millilitre : oil olive virgin

The Truffle Salad
4 no : egg yolk, fresh cooked, mashed
20 gram : truffle black, fresh grated
20 gram : truffle white, fresh grated
20 gram : mustard dijon
1 no : lemon whole, fresh squeeze for juice
150 millilitre : broth vegetable
4 sprig : parsley, fresh chopped
50 millilitre : oil olive virgin
To taste
: salt and peppercorn, white freshly ground

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  • The Carpaccio Freeze the meat in the freezer until semi-hard, remove and thinly slice it with a slicing machine. Arrange the sliced beefs on serving plate. Using a slicing machine, thinly slice the parmigiano cheese. Remove and keep aside.

    The Truffle Salad
    Mix the mashed cooked egg yolk, dijon mustard, lemon juice, vegetable broth, chopped parsley and olive oil in a mixing bowl and whisk until a smooth thick paste. Season with salt and pepper. Add in the grated black and white truffles. In a mixing bowl, toss with a bouquet of salad.

    To Serve
  • Sprinkle the plated beef carpaccio lightly with salt, sprinkle with sliced parmesan cheese. Season with lemon juice, olive oil and freshly ground peppercorn.
  • Arrange the truffle salad on top the meat and serve immediately

Video for the Recipe
Video and Audio for the Recipe

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