Beef Carpaccio with Olives and Romano Cheese

Ingredients

• Carpaccio

  • 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

• Olive Mayonnaise

  • 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