Elegant Sirloin Carpaccio with Truffle Vinaigrette on Mimosa Arugula Salad
- Jarred truffles
10 g - Lettuce head
1 - Arugula
100 g - Shallot
10 g - Truffle juice
8 cl - Olive oil
10 cl - Walnut oil
40 cl - Medium sherry
10 cl - Sherry cream
10 cl - Hard-boiled egg
1 - Celery stalks (inner tender ones)
300 g - Sirloin steak
220 g - Chervil
1 bunch - Flat-leaf parsley
1 bunch - Chives
1 bunch - Salt and ground pepper
to taste
- Wash the lettuce and arugula thoroughly and drain well.
- Peel the shallot, blanch briefly, and finely chop.
- Lightly peel the truffles and slice into thin strips. Finely chop the peels.
- In a large salad bowl, whisk together the truffle juice, walnut oil, olive oil, sherry, sherry cream, chopped shallot, and truffle peels to make the vinaigrette. Season with salt and pepper.
- Toss the salad greens with a portion of the vinaigrette and arrange on plates.
- Peel the hard-boiled egg, finely chop, and sprinkle over the salad for the mimosa effect.
- Wash the tender inner celery stalks and cut into thin strips.
- Slice the sirloin into thin ½ cm slices and dress with the remaining truffle vinaigrette.
- Layer the dressed sirloin slices over the salad. Season lightly with salt and pepper. Garnish with celery strips, truffle slices, and sprigs of chervil, parsley, and chives.
