Contains peanuts, tree nuts, milk, sesame and lactose.
Using the freshest high-quality beef fillet and a drizzle of truffle oil, this dish makes for a pleasingly gourmet appetiser.
250g piece best-quality beef fillet, trimmed
2 tbsp truffle oil (see note) or extra virgin olive oil
2 tbsp toasted pine nuts
2 tbsp finely chopped chives
1/2 cup (40g) shaved parmesan
Wild rocket leaves, to serve
Lemon wedges, to serve
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3 Method Steps
Enclose the beef (250g piece best-quality beef fillet, trimmed) tightly in plastic wrap and freeze for 30 minutes (this will make it easier to thinly slice).
Unwrap the beef and very thinly slice, using a sharp knife. Place the slices of beef between sheets of plastic wrap and flatten them out with a rolling pin.
Arrange 4 or 5 slices of beef on each serving plate and drizzle with oil (2 tbsp truffle oil (see note) or extra virgin olive oil). Season well with sea salt and freshly ground black pepper, then scatter with pine nuts (2 tbsp toasted pine nuts), chives (2 tbsp finely chopped chives) and shaved parmesan (1/2 cup (40g) shaved parmesan). Serve with rocket leaves (Wild rocket leaves, to serve) and lemon wedges (Lemon wedges, to serve).
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Truffle oil is available from gourmet food shops and delis.
All quantities above are averages
Image by Jeremy Simons
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