- Very thin slices beef or lamb filet
- Extra-virgin olive oil
- Freshly ground pepper
- Grey shallots
- Freshly shredded Parmesan cheese
- Capers
- Fresh parsley sprigs
- Lemon quarters
|
- Arrange meat slices onto a serving plate or individual plates.
- Sprinkle with olive oil.
- Gently season with pepper; top with finely chopped grey shallots.
- Sprinkle with just a little freshly shredded Parmesan cheese.
- Decorate with capers and parsley sprigs.
- Leave at room temperature for 30 minutes, before serving.
- Just before serving, garnish with lemon quarters.
|
