Carpaccio

Using a sharp knife, slice the beef into thin strips, cutting against the grain

Place each strip between two pieces of plastic wrap

Use a meat mallet to pound the slices until they become fine and transparent

Take care not to cut through the meat

Cover the slices with plastic wrap and refrigerate until serving time

Sauce

Blend the egg, onion, lemon juice, and salt in a blender at low speed until smooth

Add the olive oil gradually, blending continuously until thickened. Reserve

Assembly

Remove the plastic wrap and distribute the slices among the plates

Sprinkle with salt and pepper

Use a spoon to spread the sauce and garnish with Parmesan cheese shavings.