Beef Carpaccio with Olives and Romano Cheese
Beef Carpaccio with Olives and Romano Cheese
Ingredients
- 1 lb (454 g) very fresh beef tenderloin (preferably center piece)
- Juice of 1/2 lemon, approximately
- 1/4 cup (60 ml) parsley or baby arugula
- Romano cheese shavings
- 2 tablespoons (30 ml) pine nuts, toasted
- Salt and pepper
- 1/4 cup (60 ml) mayonnaise
- 2 tablespoons (30 ml) oil-packed black olive, pitted, drained and chopped
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (5 ml) Dijon mustard
Instructions
- Place the beef tenderloin in the freezer, well wrapped, until it is partially frozen, about 2 to 3 hours.
- Refrigerate 12 small bread plates for about 30 minutes.
Beef Carpaccio with Olives and Romano Cheese