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


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.

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