320 g of tenderloin beef
For the sauce
1 egg
1 tablespoon of finely chopped onion
1 tablespoon of lemon juice
1/4 teaspoon of salt
3/4 cup of olive oil (180 ml)
1/4 cup of pickled caper berries, drained and washed (40 g)
1/4 cup of grated Parmesan cheese in shreds (25 g)
320 g of tenderloin beef
For the sauce
1 egg
1 tablespoon of finely chopped onion
1 tablespoon of lemon juice
1/4 teaspoon of salt
3/4 cup of olive oil (180 ml)
1/4 cup of pickled caper berries, drained and washed (40 g)
1/4 cup of grated Parmesan cheese in shreds (25 g)
Using a sharp knife or meat slicer, slice the beef into thin strips 0.5 cm thick
Arrange them between two pieces of plastic wrap and beat with the flat part of a meat mallet until they are very thin
Distribute among four plates and reserve
Prepare the sauce: in a blender, at low speed, blend the egg, onion, lemon juice, and salt to obtain a homogeneous mixture
Add the olive oil gradually, blending continuously, until the mixture thickens
Use a spoon to spread the mayonnaise-like sauce in thin strips over the raw beef slices
Distribute the caper berries and Parmesan cheese shreds on top
Serve immediately