Beef Fillet Carpaccio with Black Truffle, Aged Parmesan & Lemon Oil

⏱ 40 min · Serves 4

Whisper-thin slices of seared-then-chilled beef fillet, showered with shaved black truffle, 30-month Parmesan and a bright lemon-truffle oil. Five minutes to plate, and it eats like the first course of a very good restaurant meal.

Per serving: 345 kcal · 26.0g protein · 1.5g carbs · 26.0g fat

Ingredients

• 400g centre-cut beef fillet, trimmed, in one neat piece
• 1 tbsp neutral oil, for searing
• 1 tsp flaky sea salt, plus more to finish
• Freshly cracked black pepper
• 3 tbsp extra virgin olive oil (fruity, good quality)
• 1 tsp white truffle oil (optional, use sparingly)
• Juice of 1/2 lemon, plus zest of 1/4
• 1 small fresh black truffle (10-15g), or 2 tsp truffle paste
• 60g aged Parmesan (24-30 months), in a block
• 1 tbsp baby capers, rinsed and patted dry
• 1 small handful wild rocket or micro celery leaves
• 1 tsp Dijon mustard
• Maldon salt, to finish

Method

1. Pat the fillet completely dry and season all over with the flaky salt and plenty of pepper.
2. Heat the neutral oil in a heavy pan until just smoking. Sear the fillet 30-40 seconds per side, including the ends, so it takes on a thin brown crust but stays raw within. Do not cook it through.
3. Transfer to a plate, cool for 5 minutes, then wrap tightly in cling film into a firm log and freeze for 25-30 minutes. This firms the meat for slicing (it should be very cold, not frozen solid).
4. Meanwhile whisk the olive oil, lemon juice, Dijon and a pinch of salt into a loose dressing. Stir in the truffle oil, if using, and taste - it should be lemony and barely truffled.
5. Unwrap the beef and slice as thinly as you possibly can with a long, very sharp knife. If any slices are thick, lay them between two sheets of cling film and tap gently with the flat of a heavy pan until translucent.
6. Arrange the slices in a single overlapping layer over four chilled plates, covering the base almost completely.
7. Spoon the dressing over in fine drizzles. Scatter the capers, then shave the Parmesan and the black truffle generously over the top with a peeler or truffle slicer.
8. Finish with lemon zest, Maldon salt, cracked pepper and a few rocket leaves. Serve immediately, with grilled sourdough or thin crispbread.