Recipe by Chef Riel

Beef Carpaccio with Asparagus INGREDIENTS:

  • 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

Method:

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.

Assembly of the Beef Carpaccio with Asparagus

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!

For more recipe ideas, click here.

For more unique items for your home, click shopCHT.com.

The following two tabs change content below.
Canadian Home Trends magazine gives you a personal tour of the most stunning homes and condos across Canada. You'll be inspired by a selection of accessible home décor products, trend reports, simple yet stylish DIY projects, and much more. In each issue, you are given the tools to recreate designer spaces you've always dreamt of having at home, in-depth renovation and design advice, colour palette and furniture pairings, and Canada's best places to shop.