Veal carpaccio and Las Terceras hard-cured artisan Manchego cheese PDO
INGREDIENTS
INGREDIENTS- Beef tenderloin
- Las Terceras hard-cured artisan Manchego cheese PDO
- Old mustard
- Lime zest
- Salt flakes
- Olive oil
PREPARATION
1
PREPARATION
2
We clean the meat of fat and nerves. Next, we wrap it with plastic wrap and freeze it for about 30 minutes to cool, but without overdoing it.
3
We remove from the freezer, remove the film and cut into fillets as thin as possible, this is the most important thing. We plate and store in the refrigerator.
4
We put a spoonful of old mustard in the center of the plate, and on top of the carpaccio we grate the lime, add salt and add the oil.
5
Finally, we cut some thin wedges of Las Terceras hard-cured artisan Manchego cheese PDO and added them to the plate.
