Beef Carpaccio with Olives and Romano Cheese | RICARDO

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