Midwest Carpaccio with Truffle Fries

Fry the french fries in hot oil until golden brown and crispy.

Once fried, remove the fries from the oil and toss them in a bowl with truffle oil, salt, and pepper.

Sear the roast beef on all sides in a hot, oiled pan until it has a nice crust.

Add fresh herbs, garlic, and butter to the pan. Baste the beef continuously with the melted butter.

Pour in a splash of red wine and transfer the pan to an oven preheated to 120°C. Cook until the internal temperature reaches 50-55°C.

Let the cooked roast beef rest for about 30 minutes before slicing it thinly.

Prepare the base by arranging arugula on a plate. Season with lemon zest, olive oil, salt, and pepper.

Arrange the thin slices of roast beef over the arugula bed and top generously with grated Gruyère cheese.

To serve, take a slice of beef with arugula and cheese, place a french fry in the middle, roll it up, and dip in your favorite dressing.