Carne cruda all'albese

Method

Freeze the beef fillet for 30 minutes to make slicing easier, then slice it as thinly as possible using a sharp knife, aiming for almost translucent pieces. Arrange the sliced beef on a chilled serving plate in a single, slightly overlapping layer. Drizzle generously with extra virgin olive oil and fresh lemon juice, then season with sea salt and cracked black pepper to taste. Scatter Parmigiano-Reggiano shavings over the top and, if using, add thin slices of white truffle. Serve immediately, chilled, allowing diners to appreciate the delicate flavour of the raw beef.