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3/4 lb. raw tenderloin of beef
1/2 bunch of fresh spinach (washed in cold water, with stems removed)
24 slices of black rye baguette
3 oz. Parmesan Cheese (coarsely shaved)
Salt and Freshly ground black pepper to taste
1/4 cup fresh squeezed lemon juice
Slice tenderloin into 24 very thin pieces. Pound each one with a meat tenderizer until flat (do not over pound to break through meat). Set aside.
Wash and remove stems of spinach. Cut or shred leaves and set aside.
Place small piece of beef on each rye slice. Garnish with spinach and parmesan cheese. Add lemon juice, salt and pepper to taste.
1/2 bunch of fresh spinach (washed in cold water, with stems removed)
24 slices of black rye baguette
3 oz. Parmesan Cheese (coarsely shaved)
Salt and Freshly ground black pepper to taste
1/4 cup fresh squeezed lemon juice
Slice tenderloin into 24 very thin pieces. Pound each one with a meat tenderizer until flat (do not over pound to break through meat). Set aside.
Wash and remove stems of spinach. Cut or shred leaves and set aside.
Place small piece of beef on each rye slice. Garnish with spinach and parmesan cheese. Add lemon juice, salt and pepper to taste.
