White Truffled Beef Carpaccio over Lemon Arugula Salad

White Truffled Beef Carpaccio over Lemon Arugula Salad


Ingredients
1/2 pound filet mignon, thinly sliced
1 cup arugula
EVOO
2 T. lemon juice
1/8 cup EVOO
Kosher Salt
Pepper
White Truffle Oil

Combine the EVOO and lemon juice; shake well.  Toss the arugula in the EVOO/lemon juice.  Using a circle food ring (or cookie/biscuit cutter), plate the arugula in the center of a plate.  Place the thinly sliced filet on top, season with kosher salt & pepper, and VERY lightly drizzle white truffle oil over the meat (less is better; in the picture we used four small drops & smeared the white truffle oil over the meat).