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3 ounces of beef tenderloin
1 each lemon juice
1 cup of fine fresh grated "Parmigiano Reggiano"
2 ounces of fresh wild arugula
salt and Pepper
Extra virgin olive oil

Beef tenderloin "Carpaccio" with Parmesan cheese basket filled with arugula and lemon olive oil


In a hot non stick skillet powered over the grated Parmigiano Reggiano" and melted then turn it on the other side remove the cheese disk and place to cool down on a sheet pan with parchment paper, then just before is completely cold mold to a shape of basket by help with a small ramekin or a aluminum small cup to create the edges and the form of the container; as soon the hot temperature is out it will be crispy and delicate. Cut the beef tenderloin in regular pieces and pounded with a mallet under a plastic wrap until is paper thin. Cover the serving plate with the meat place the cheese basket in the middle and filled with tossed arugula dressed with fresh squeeze lemon juice and extra virgin olive oil. Garnished with shaved julienne "Parmigiano Reggiano" and drizzled the meat with lemon olive oil emulsion sauce.

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