8 ounces beef tenderloin from the tip end of the roast
4 servings pepper black freshly ground
4 servings kosher salt
4 servings parmesan shaved
4 servings balsamic vinaigrette salad dressing your favorite
Equipment
plastic wrap
meat tenderizer
Directions
Watch how to make this recipe.
Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces.
Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates.
Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.
