Carpaccio of beef fillet steak with citrus fruits and Pecorino Romano
Ingredients (for 4 people)
- 320 g of lean beef carpaccio
- 2 porcini mushrooms
- 60 g Pecorino Romano Cheese shavings
- mixed salad
- wild fennel leaves
- 1 lemon
- 1 orange
- salt and pepper to taste
- extra virgin olive oil
Preparation
Slice the fillet finely (about 2 mm in width), place it on a long flat serving dish, and garnish with the mixed salad leaves, thin slices of mushroom, slivers of DOP Romano cheese and wild fennel. Dress with a blend of the juice of ½ a lemon, the juice of ½ an orange, a pinch of salt, a dash of pepper and 60 g of extra virgin olive oil.