It's painting day 2 here at Casa de Chef Natty. I am tired just watching. So far there have been no falling Dad's off ladders, numerous meals and snacks, and only a small touch of frost bite caused by blasting air conditioning necessary to keep Dad cool.
Ergo - it's blog time.
I am a huge beef carpaccio fan. An even bigger beef tartar fan (especially the ever so perfect beef tartar from Jacobs steakhouse - by far the best). As far as I'm concerned, anytime a rare piece of quality beef is served with anything truffle - that dish will have my vote every time. The savoury meat, the bitter arugula, the salty cheese and the beans adding a contrast in texture all under an aromatic drizzle of truffle oil is utter perfection.
Ingredients (serves 4)
12 slices of beef tenderloin *note* ask your butcher to cut thin slices from a frozen tenderloin.
2 cups cannellini beans (drained and rinsed)
4 handfuls augula
juice from 1 lemon
EVOO
Parmesan Shavings
salt
truffle oil
Remove the beef from the freezer 30 minutes before you are ready to serve, just enough to thaw. In a mixing bowl, toss together your arugula, lemon juice and 2 tbsp EVOO with a dash of salt. Separately plate a handful of arugula on 4 plates. Top each one with 3 slices of beef, 1/2 cup cannellini beans and parmesan shavings. Drizzle each plate with some truffle oil and serve immediately.
Enjoy :)
xo
Chef Natty
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