Carpaccio

1

With a sharp knife, cut thin slices of meat across the fibers

2

Arrange each slice between two pieces of plastic wrap

3

Use a meat mallet to pound the slices until they become thin and translucent

Treat the meat with care not to cut it

4

Cover the slices with plastic wrap and store in the refrigerator until serving time

Molho

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

Add the olive oil slowly while blending continuously until thickened

Set aside

Assembly

Remove the plastic wrap and distribute the slices among the plates

Sprinkle with salt and pepper

With a spoon, spread the marinade over the meat and garnish with grated Parmesan cheese.