Raw beef salad

Yield: 4 servings

Measure Ingredient
1 \N 8 ounces pie parmesan cheese; at room temperature
1 pounds Beef round steak or fillet mignon; partially frozen
\N \N Fresh lemon juice
\N \N Salt
\N \N Freshly-ground black pepper
2 bunches Augural; washed and trimmed
\N \N ; (about 4 cups)
5 fluid ounce Extra virgin olive oil

With a vegetable peeler, shave the parmesan into thin slices.

Using a slicing machine, electric knife or very sharp knife, cut the beef into paper-thin slices. Arrange the slices, overlapping slightly, on four chilled plates. Sprinkle with lemon, a pinch of salt and pepper to taste.

Arrange the augural over the beef. Drizzle each serving with 2tbsp olive oil and scatter the cheese over the top. Serve immediately.

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