Black Truffle Filet Con Carpaccio

By Dorothy Moeller | Honorary Grill Master 2011 Great Steak Challenge Finalist

Serves 7

PRINT
icn_r_lg

INGREDIENTS

  • (7) 1-½-inch cuts of filet mignon
  • 1 bag arugula (12 leaves per plate)
  • 18 pieces of shaved parmesan
  • 6 thin slices red onion
  • (6) ¼-inch slices Portuguese bread
  • 6 tbsp black truffle butter
  • 6 tsp black truffle oil
  • 1 tsp each of fresh cracked pepper and kosher salt for seasoning to taste
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1/8 tsp fresh cracked black pepper
  • ¼ tsp kosher salt

PREPARATION

  • Slice and reserve 18 paper-thin slices raw filet for carpaccio.
  • Heat gas grill to high.
  • Grill filets 6 minutes on one side, 5 minutes on the other, to medium rare.
  • Allow to rest 10 minutes.
  • Grill bread 5 minutes.
Vinigarette
  • Whisk red wine vinegar, olive oil, kosher salt and pepper in bowl.
  • Assemble ingredients in the following order: filet mignon, black truffle butter, grilled bread, arugula, red onion, red wine vinaigrette, carpaccio, shaved parmesan.
  • To finish, drizzle with black truffle oil, pinch of salt and fresh cracked pepper from pepper mill.

Pair with

BERINGER FOUNDERS’ ESTATE Cabernet Sauvignon

icn_r_lg

TASTING NOTES

Pair with Beringer Founders’ Estate Cabernet Sauvignon, which was sourced from some of California’s most renowned and emerging appellations. More than half of the wine comes from coastal vineyards, including ones in Paso Robles and Monterey. Vineyards in Lodi, San Joaquin and Sacramento counties comprise the balance of the blend, which has a distinct varietal profile full of dark, rich, red fruit characteristics, enriched by toasted oak and spice from aging on French oak.