Spätburgunder Roter Berg Hochstadt dry

Ingredients

• 300 gBeef fillet (center cut)
• 2 tbspTruffle oil
• 60 gParmesan (aged at least 24 months)
• 50 gArugula
• 30 gPine nuts
• 3 tbspExtra virgin olive oil
• 1 tbspLemon juice
• 1 pinchSea salt
• 1 pinchFreshly cracked black pepper

Preparation

1. 1Wrap the beef fillet tightly in plastic wrap and place it in the freezer for about 60 minutes until firm but not frozen solid.
2. 2Meanwhile, toast the pine nuts in a dry pan over medium heat until golden brown, then set aside on a plate to cool.
3. 3Thoroughly wash the arugula, spin it dry, and remove any tough stems if necessary.
4. 4Use a meat slicer or a very sharp knife to slice the semi-frozen meat into paper-thin slices.
5. 5Arrange the meat slices, slightly overlapping, on four large, flat plates.
6. 6Whisk together the lemon juice and olive oil, then brush or drizzle the mixture evenly over the beef.
7. 7Use a cheese slicer or vegetable peeler to shave the Parmesan into fine flakes directly over the meat.
8. 8Season the carpaccio with sea salt and freshly cracked black pepper.
9. 9Decoratively place the arugula in the center of the plates, sprinkle with the pine nuts, and finish everything with a drizzle of truffle oil.