- 1x 500g High Quality Beef Tenderloin
- 12 large asparagus spears Shaved or thinly sliced
- ½ cup Arugula
- 100g Fresh Morels or Any Mushrooms Sliced
- ¼ cup Shaved Parmesan
- ½ cup Mayonnaise
- 1 Tbsp. white truffle oil
- 1 tsp minced garlic
- Squeeze of Lemon
- Extra Virgin Olive Oil
Wrap the beef tenderloin in plastic wrap, and freeze for about 2hrs. Using a very sharp knife, cut the beef across the grain into 1/8-inch-thick slices. Place the slices between sheets of plastic wrap and gently pound with the flat end of a meat mallet, until paper thin.
In a small bowl mix together Mayonnaise, garlic, truffle oil, and Lemon. Season and taste. Adjust seasoning to desired likeness.
Sautee Morels in butter, season, and set aside.
Arrange the slices on 6 individual chilled plates. Add the Asparagus, Arugula and Morels to a bowl and toss with a drizzle of olive oil and season with salt and pepper. Arrange the mixture in the center of each plate. Garnish with Parmesan and drizzle of the truffle mayo. Enjoy!