| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Food networ, Food8 |
1 |
servings |
INGREDIENTS
| 400 |
g |
Beef fillet; cut into vey thin |
|
|
; slices (14oz) |
| 4 |
tb |
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.
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