Yields: 4 servings
- 16 ounces beef tenderloin Tips
- Red Onions
- kosher salt
- freshly ground black pepper
- Parsley, chopped
- Shaved Parmesan
- Extra Virgin Olive Oil
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 capers, Red Onions, salt, pepper, Parmesan Cheese, Parsley & Extra Virgin Olive oil.
https://www.facebook.com/harrys.savoyCourtesy of Harry’s Savoy