With mascarpone-truffle cream, hazelnut-lime dressing, Parmesan cheese and pine nuts
For 10 servings
600 g beef filet
500 ml Debic Cream Plus Mascarpone
50 g truffle paste
3 g Salt
100 g hazelnut oil
35 g lime juice
1 lime, the zests
10 g stem ginger syrup
4 g salt
150 g Parmesan cheese
20 g pine nuts, roasted
25 g arugula
Clean the beef filet and slice very thin.
Arrange the slices between 2 sheets of cling film and lightly flatten with the bottom of a saucepan.
Whip the Debic Cream Plus Mascarpone and mix in the truffle paste.
Season with salt.
Keep covered in the refrigerator until use.
Mix lime juice, zest, salt and stem ginger syrup and mix in the hazelnut oil.
Arrange the carpaccio on the plate and drizzle the dressing on top of it.
Season with salt and pepper and finish with the Parmesan cheese, pine nuts and arugula.
Using a spoon, make a nice rocher of the truffle cream and arrange in the centre of the plate.