- Trim any little bits of fat from tenderloin. Cut meat and onion into small dice, and season liberally with salt and pepper.
- Add a drop of truffle oil to a bowl, and wipe all over bowl with fingers or a pastry brush. Toss everything gently to get the essence of the truffle oil.
- If placing on a bed of arugula and/or parsley, first drizzle greens with olive oil, a bit of lemon juice, and a sprinkle of salt. Mound into decorative glasses, and serve in chilled stemware or plates.
Serves 4 as an appetizer! The freshest beef tenderloin is a must for this recipe! Tender and sweet morsels of beef with just a hint of aromatic truffle, this will certainly leave a lasting impression on your guests. Just remember: Keep the beef ice cold!