Whenever I get good quality filet from the butcher, you know I’m gonna make a tartare or carpaccio… and its truffle season right now, so that’s what I’m all about right now.

Ingredients:

1/4 lb filet mignion

juice from 1/8th of a lemon

1/2 tsp horseradish

1/2 tsp dijon

1 tsp rose vinegar

1/2 Tbsp evoo

parmesan cheese, thinly shaved in strips

shaved black truffle

microgreens

finishing salt

Directions:

Place filet in the freezer about an hour before preparing. This makes it easier to slice.

You can also place your serving dish inside the freezer too, to make sure it’s cold.

Thinly slice beef, and then pound out until extremely thin using a meat pounder or heavy glass/container of some sort.

Whisk together lemon juice, horseradish, dijon, vinegar, and oil.

Layer pounded beef, truffle, parm and micro greens. Top with mixed dressing. Sprinkle with finishing salt.