Beef tenderloin and black summer truffle carpaccio
moderately demanding 7 min 4 people
Preparation:
Cut tenderloin into four identical steaks. Place each steak between two transparent foils, beat it with the meat hammer and put it on the plate. Cut the black truffle into strips and scatter it over the steak, season with black truffle flavoured olive oil and lemon. Add salt and pepper to taste.
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