Recipe by Chef Riel


  • 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
  • Seasoning


Beef Preparation:

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.

Truffled Mayonnaise

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!

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