1 dl of extra virgin olive oil Olisone
1 tablespoon capers
4 freshona pickles
50 g Parmesan cheese
400 g beef tenderloin
50 ml balsamic vinegar of Modena Acentino
Number of servings:
Clean nerve and greasy tenderloin. Freeze wrapped in plastic wrap.
Remove the meat from the freezer, cut into very thin fillets and crush with the blade of a knife. + 60 minutes
Cut the Parmesan shavings. Drain and chop the gherkins and capers.
Spread the meat in large dishes for presentation. Top with Parmesan cheese, gherkins and capers. Season with salt, pepper, vinegar and olive oil.