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Beef Carpaccio with Olives and Romano Cheese
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Preparation
20 min
Waiting
2 h
Servings
12
Nut-free
Gluten-free
Categories
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
Preparation
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.
Olive Mayonnaise
In a bowl, combine all the ingredients. Keep refrigerated.
Carpaccio
With a sharp chef's knife, cut the meat into thin slices. Arrange the slices on the plates. Drizzle with lemon juice. Drizzle with the mayonnaise. Garnish with parsley, romano shavings, and pine nuts.
Note from Ricardo
You can also add cubes of country bread, browned in butter and cooled.
Personal Note