Recipe: This recipe is for one entree or two appetizer servings of beef carpaccio: Trim all fat and silver skin from the beef fillet and chill it until very cold, without freezing it. Slice the beef fillet to 8 thin slices, place them between two pieces of plastic wrap and pound them gently until very thin. Keep two dinner plates in the fridge and take them out before serving. Arrange the carpaccio in the plates in the form of a flower and put in the middle of the plates a small spring mix salad. Mix together the olive oil, truffle oil, lemon juice, fresh basil, salt and pepper, and brush it over the carpaccio. Top with the Parmesan shavings. Drizzle some sweet balsamic reduction on the edges of the carpaccio plate for decoration.

Savour all the amazing flavors of the Italian and Mediterranean cuisines!!!