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.