Beef Carpaccio

On the Table
Beef Carpaccio
Recipe BY KOSH  |   Meet
Photography by The Lunch Box


  • 1 piece of any beef cut with no fat (lean filet)
  • 8 ounces of mushrooms, oven roasted with olive oil and a pinch of salt
  • 1 bunch of arugula
  • 2 ounces of Truffle-mayo
  • Salt and pepper to taste


  • 8 ounces of mayonnaise
  • 1 teaspoon of minced garlic
  • 1 teaspoon of Dijon mustard
  • 1 ½ ounces of truffle oil
  • Salt and pepper
  • (mix all in a blender)



  1. Place the meat in the freezer after rolling it very tightly in plastic wrap paper. Save it for one day.
  2. Cut the film paper and sliced 4 ounces in thin slices, place on a tray or plate.
  3. Put salt and pepper, then the mushrooms, the arugula and finally pour the truffle-mayo in a squeeze bottle and put it on top. For garnishing, you can use some ciabatta croutons.


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