Beef Carpaccio

First, cut the beef tenderloin into paper-thin slices and spread them out on the plate side by side.

Break the Parmesan into small pieces or shave thinly.

Wash the leek well and cut into fine rings. Spread both on the meat.

Stir the balsamic vinegar with salt and pepper. Fold in Monini GranFruttato olive oil and spread the marinade evenly over the meat, leeks and cheese.

Serve the carpaccio immediately.

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