1 cup of finely chopped green onion
2 tablespoons prepared mustard
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons dried marjoram
1 cup wine vinegar
2 tablespoons lemon juice
2 cups olive oil
Salt and pepper to taste
1 kg of frozen tenderloin filé, sliced into thin strips (preferably use a meat slicer)
1 cup of finely chopped green onion
2 tablespoons prepared mustard
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons dried marjoram
1 cup wine vinegar
2 tablespoons lemon juice
2 cups olive oil
Salt and pepper to taste
1 kg of frozen tenderloin filé, sliced into thin strips (preferably use a meat slicer)
Mix the green onion, mustard, and herbs in a medium bowl
Add the wine vinegar and lemon juice
Gradually add the olive oil while whisking with a spoon
Season to taste with salt and pepper
In a glass or ceramic dish, arrange layers of meat and seasoning
The meat should be well coated
Cover and refrigerate for 6 hours or overnight
To serve, arrange the slices slightly overlapping on a platter
Serves 8
Note: This raw meat will appear cooked due to the seasonings.
