- 600 gr [1.3 lb] beef fillet cut in very thin slices
- 15 gr [3 oz] fresh grated parmesan cheese
- The juice of 1 big lemon
- 1 mushroom
- 3 Tspoons olive oil
- salt & pepper
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.
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).
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...
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!