1 lb (500 g) well-hung
¾ cup (150 ml) cold-
pressed olive oil
Juice of 1 lemon
Salt, black pepper
1 bunch rucola
- Wrap the fillet in aluminum foil and put in the freezer for one hour.
- Cut into very thin slices and arrange on a large platter.
- Make a sauce from the olive oil, lemon juice, salt and pepper and pour over the meat.
- Place in the refrigerator for 15 minutes.
- Sprinkle with the Parmesan and garnish with the rucola.