| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Food networ, Food8 | 1 | Servings | |
INGREDIENTS
| 400 | g | Beef fillet, cut into vey |
| thin | ||
| slices 14oz | ||
| 4 | T | Extra virgin olive oil |
| 1 | Lemon, Juice of | |
| 4 | Celery sticks, thinly sliced | |
| 12 | Fresh asparagus tips cooked | |
| until just al | ||
| dente | ||
| 85 | g | Parmesan cheese, thinly |
| sliced 3oz | ||
| 45 | g | White truffle, cut into thin |
| shavings 1 1/2oz | ||
| Salt and pepper |
INSTRUCTIONS
Put the slices of beef between 2 sheets of heavy duty cling film and beat gently with a meat maller or the end of a rolling pin until very thin. It should be about 1-2mm thick. Spread the meat over 4 large serving plates without letting the slices overlap. Season with salt and pepper, then brush with the olive oil and lemon juice. Distribute the slices of celery, asparagus tips, parmesan and white truffles over the meat and serve with grissini. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 901
Calories From Fat: 268
Total Fat: 30.7g
Cholesterol: 74.8mg
Sodium: 10782.2mg
Potassium: 6290.5mg
Carbohydrates: 94.1g
Fiber: 35.9g
Sugar: 5.5g
Protein: 93.3g