No votes yet
15 minutes 6 Servings Print RecipeEmail Recipe


1poundbeef tenderloin (very thinly sliced)
3⁄4ounceolive oil (fruity type)
  coarse salt
  black pepper
2tablespoonlemon juice
1tablespoonparmesan cheese (shaved)
1teaspoondijon-style mustard
1poundmushrooms (very thinly sliced)
3 lemons (halved & seeded)


Pound beef paper thin between sheets of waxed paper.

Brush 6 large serving plates with 1 tablespoon olive oil each. Arrange beef slices, slightly overlapping, down center of each plate, dividing evenly. Sprinkle beef with salt and pepper to taste.

Whisk remaining 6 tablespoons oil, the lemon juice, Parmesan cheese, mustard, and salt and pepper to taste in cup. Drizzle evenly over beef. Arrange mushrooms down center and along sides of beef. Garnish with lemon halves.


Use a vegetable parer to shave Parmesan cheese.

Ask your butcher to slice the beef to 1/8-inch thickness, or use an electric meat slicer. You can try cutting it by hand, but partially freeze it first.

Recent comments