Beef carpaccio

With mascarpone-truffle cream, hazelnut-lime dressing, Parmesan cheese and pine nuts

Truffle Carpaccio Hazelnut oil


For 10 servings


600 g beef filet

Truffle cream

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.

Truffle cream

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.