320 g of tenderloin steak
For the sauce
One egg
One tablespoon of finely chopped onion
One tablespoon of lemon juice
One-quarter teaspoon of salt
Three-quarters cup of olive oil (180 ml)
One-quarter cup of preserved and washed caper, rinsed and drained (40 g)
One-quarter cup of grated Parmesan cheese (25 g)
320 g of tenderloin steak
For the sauce
One egg
One tablespoon of finely chopped onion
One tablespoon of lemon juice
One-quarter teaspoon of salt
Three-quarters cup of olive oil (180 ml)
One-quarter cup of preserved and washed caper, rinsed and drained (40 g)
One-quarter cup of grated Parmesan cheese (25 g)
Using a sharp knife or a frozen meat slicer, cut the tenderloin steak into slices 0.5 cm thick
Arrange them between two sheets of plastic wrap and flatten them slightly with the flat side of a meat mallet
Distribute them among four plates and reserve
Prepare the sauce: in a blender, at low speed, beat the egg, onion, lemon juice, and salt until smooth
Add the olive oil gradually, blending continuously until the mixture thickens.Spread the mayonnaise evenly over the raw meat slices with a spoon
Distribute the caper and Parmesan cheese on top
Serve immediately
626 calories per serving
A medium-bodied wine with fruit notes, similar to Italian Chianti Vernaiolo 97 from Rocca delle Macie, $12.50, and Colli Fiorentini 96 from Fattoria Lucignano, $14.50
