Sunday, May 29, 2016
Carpaccio Ambrosia for gods
Today at mothers day we had some nice beef tenderloin for the BBQ.
But why not have a nice starter also with this fantastic meat.
Yesterday I cut off a part of the beef and put it in the freezer over night. Much easier when u slice the meat into thin slices when slightly frozen.
A plate was covered with thin slices. When time to serve sprinkled with some nice olive oil , sea salt flakes and planed fine Parmezan cheeze slices on top.
What can be more delicious.