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Before starting this Beef Carpaccio recipe, make sure you have organised all the necessary ingredients. Place the beef fillet in the freezer for a few hours until firm. Take out of the oven 10 minutes before slicing. Slice the beef as thinly as possible (I recommend using a slicer for this operation). Arrange the slices (slightly frozen) flat on a cold plate.
Squeeze the lemon juice.
Season with salt and pepper.
Add the olive oil (equal amount as the lemon juice). Stir well.
Coat the surface of the meat with the lemon marinade.
Add a few pine nuts...
... and a few rocket leaves. Using a vegetable peeler, make parmesan shavings and sprinkle a few on top. Serve immediately. Enjoy!
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