Homepage

Roast beef carpaccio

Do you lack inspiration when coming up with your spring lunch? Then try this roast beef carpaccio with truffle sauce. In just 15 minutes, you can put a meal on the table that could pass as an appetizer in a 5-star restaurant.

review
  • 4 persons
  • 15 min
Print recipe Mail recept

Recipes from Oil & Vinegar

Spring has arrived and it's the perfect time to chat with friends and family while enjoying a delicious brunch / lunch or dinner. Which recipes do you treat your loved ones to on Easter?

  • 20 slices of thinly sliced ​​roast beef
    2 portobello's
    250 g different types of tomatoes
    100 g rocket
    50 g parmesan cheese
    4 tbsp olive oil (our tip: Puglia Olive Oil)
    4 tbsp Carpaccio truffle sauce
    pepper and salt

  • Cut the portabello mushrooms into small slices and sautee them until golden-brown in a pan with 1 tablespoon of olive oil. Season the portabellos to taste with a pinch of salt and pepper. Next, slice the large tomatoes and half the small tomatoes.

    Transfer the roast beef to four plates and top with the sliced ​​tomatoes. Top the roast beef with the portabello mushrooms and season with the Carpaccio Truffle Sauce.

    Garnish the dish with rocket, Parmigiano cheese and a few drops of olive oil.

  • this product Add to basket

  • Write a Review