1 pound of filet mignon of 320 g
For the sauce
1 egg
1 tablespoon of finely chopped onion
1 tablespoon of lime juice
1 pinch of salt
3/4 cup of olive oil (180 ml)
For decorating
1/4 cup of preserved capers, drained (40 g)
1/4 cup of shaved Parmesan cheese (25 g)
1 pound of filet mignon of 320 g
For the sauce
1 egg
1 tablespoon of finely chopped onion
1 tablespoon of lime juice
1 pinch of salt
3/4 cup of olive oil (180 ml)
For decorating
1/4 cup of preserved capers, drained (40 g)
1/4 cup of shaved Parmesan cheese (25 g)
Cut the meat into 0.5 cm thick slices, place them between two plastic sheets and pound with the flat side of a meat mallet until they become fine
Distribute among four individual plates and reserve
Prepare the sauce: wash the egg in cold water and beat at low speed in a blender with the onion, lime juice, and salt
Add the olive oil gradually until the mixture thickens
With a spoon, spread the sauce in thin strips over the meat
Decorate with preserved capers and shaved Parmesan cheese, and serve chilled
626 calories per serving
