Pan
juices from the roast beef
degreased, deglazed and concentrated
3
Tbsp.
Truffle peelings,
minced, optional
2
Tbsp.
Salt
and pepper
To
taste
Roast
beef, rib eye, medium rare
sliced 1/8" thick
2
Tbsp.
Pan
juices from the roast beef
degreased, deglazed and concentrated
24
slices
Method
For
the salad
1. Mix together all the salad
ingredients. Wash in cold water, drain
and spin dry. Store under refrigeration
protected by a damp towel to crisp
until needed.
For
the vinaigrette
2. In a small mixing bowl
combine the shallots, mustard and
vinegar and mix together with a whisk.
While whisking, drizzle in the olive
oil followed by the truffle oil and
the meat juices. Season with salt
and pepper and, if using, add the
minced truffle.
To
complete 3. Dress the salad
lightly with the vinaigrette. Top
each slice of beef with about 1/2
cup of the dressed salad. Roll the
beef to completely enclose the salad
and transfer to a serving platter
seam side down. Garnish the patter
with any extra salad around the
perimeter and drizzle a little of
the vinaigrette over the top of
the beef. Season the beef with salt
and pepper and serve immediately.
