| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Femina, Meat, Femina1 |
4 |
servings |
INGREDIENTS
| 300 |
g |
Beef fillet; trimmed |
| 100 |
g |
Parmesan cheese; grated |
| 1 |
|
Lemon; juice of |
| 1 |
tb |
Mustard powder; (15 g) |
| 1 |
tb |
Garlic; chopped fine (15 g) |
|
|
Salt to taste |
| 1/4 |
ts |
Pepper powder; freshly ground (2 |
|
|
; g) |
| 1/2 |
c |
Wine vinegar; (100 ml) |
| 1/2 |
c |
Olive oil; (125 ml) |
INSTRUCTIONS
FOR THE DRESSING
WRAP the trimmed meat in a cylindrical shape and keep it in the
freezer till firm. In a bowl whisk all the dressing ingredients
thoroughly and keep it in the refrigerator for at least one hour. Cut
the trimmed meat with a sharp knife into wafer thin slices. Spread
the dressing on a flat plate and carefully arrange the meat slices on
top like petals of a flower. Drizzle some olive oil over the meat and
sprinkle with parmesan cheese. Serve with crusty rolls.
Converted by MC_Buster.
NOTES : Thin Slices Of Raw Tenderloin Marinated In Lemon Juice, Olive
Oil And Parmesan
Converted by MM_Buster v2.0l.
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