Carpaccio With Pesto Truffle Dressing

Carpaccio With Pesto Truffle Dressing

Main course, Serves 2


Make sure the carpaccio is thawed. Cut the tomatoes into wedges and the spring onion into fine rings. Now grill the asparagus briefly in a grill pan. Put some corn salad on a plate, put the carpaccio over it, divide the asparagus, spring onion, tomatoes and the Parmesan, the dressing can now also be added and you can eat!


  • 2x The Frozen Butcher Angus Beef Carpaccio
  • 200g Mini Asparagus
  • 100g Cherry Tomatoes cut into wedges
  • 50g corn salad
  • 30g Arugula
  • 30g of roasted pine nuts
  • 30g of Parmesan cheese
  • 2 Stalks of spring onion, finely chopped
  • 2 tbsp. pesto
  • 1 tbsp. truffle mayonnaise
  • 1/2 tbsp. Turmeric Powder
  • 1 tbsp. truffle oil (The truffle oil is not necessary but makes it extra tasty)
  • Put them all in a bowl, stir and place in the fridge.


The Frozen Butcher Carpaccio US