Raw Fillet of Beef and Truffles

Carpaccio “St Angelo in Vado”

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • a selection of small, tender salad greens: endive, oak leaf rocket; frisée, batavia, radicchio
  • vinaigrette dressing
  • wafer-thin slices of raw beef fillet (chill the meat and slice on a meat slicer, which is preferable, or with a very sharp knife)
  • shavings of Parmesan cheese (use potato-peeler)
  • thin shavings of white truffle


    Dress the salad leaves lightly with vinaigrette. Divide the leaves between four dinner plates. Season the wafer thin slices of beef with salt and pepper. Gently arrange 45 g/ oz beef on each plate. Scatter Parmesan shavings and truffle shavings on top. Serve immediately.