Beef Carpaccio with Olives and Romano Cheese - Recipes List

Beef Carpaccio with Olives and Romano Cheese - Recipes List

recipes-list.com

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.

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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

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