Beef Tenderloin and Lobster Tail “Carpaccio” with Truffle Oil
2 tsp Longo’s 100% Pure Canola Oil
1 lb piece beef tenderloin
3/4 tsp salt, divided
2 raw lobster tails, thawed if frozen (5 to 6 oz each)
1 pkg (142 g) Longo’s Organic Arugula or Spinach
1 tbsp Longo’s Signature White Truffle Flavoured Extra Virgin Olive Oil
2 tbsp chopped fresh Longo’s Chives
- •Heat oil in cast iron skillet over medium-high heat until almost smoking. Sear beef tenderloin, turning to brown well on all sides. Cool for 10 minutes. Sprinkle evenly with half of the salt. Wrap tightly in plastic wrap and twist ends of plastic to compact beef into tight cylinder. Place in freezer for 2 hours or until very firm and partially frozen.
- •Steam lobster tails, covered, over boiling water for 4 to 6 minutes. Remove tails from steamer. When cool enough to handle, remove meat from shells; cover and chill.
- •Cut beef and lobster tail crosswise into very thin slices.
- •Place arugula on serving platter. Arrange beef and lobster over arugula. Sprinkle with remaining salt, drizzle with truffle oil and sprinkle with chives.
A dash of advice
- Protein 36g
- Fibre 0g
- Fat 12g
- Sugar 0g
- Carbs 3g
- Sodium 620mg