BEEF CARPACCIO
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This originally comes from Italy but is now often seen in French Menus. It is a deserved success,
for a very light, refined and fresh dish.
Prep Time : 15 minutes
Leave time : 30 minutes
Very easy
Makes: 4-6 Servings
Ingredients
600 gr [1.3 lb] beef fillet cut in very thin slices (like ham)
15 gr [3 oz] fresh grated parmesan cheese
The juice of 1 big lemon
1 mushroom
3 Tsps olive oil
salt & pepper
Directions
1- Display the beef slices on a large plate ; spread them with lemon juice, then turn them upside down and spread again with the left lemon juice, salt and pepper.
2- Leave it in the fridge for 30 minutes to an hour so that the lemon will \"cook\" the meat (it will change color).
Cooking in lemon :
The meat is cooked by the lemon juice and needs to marinate in lemon juice for at least 30 minutes before serving. The meat will stay a little red, but this is the way it has to be!
3- Clean the mushroom and thinly slice it.
4- When ready to serve, spread a few drops of lemon again, then the olive oil, then the grated parmesan cheese, and finally a few slices of mushrooms.
5- Decorate with fresh basil leaves or a lemon wedge.
Serve fresh with a lettuce and French bread...
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