Beef Carpaccio
500 g beefsteaks, from rib or loin of beef
2 egg whites
rosemary
salt and pepper
grated cheese, preferably Parmesan
wedge of lime
olive oil
Trim steaks. Dip into beaten egg whites.
Place sprigs of rosemary on them. Sear meat quickly in a hot frying pan, salt and pepper.Take the steaks and roll them into a package in paper. Freeze overnight
(or longer).Slice very thinly, preferably with a slicing machine. Serve them laid out on a platter together with grated cheese, preferably Parmesan, and a wedge of lime. Sprinkle a little olive oil over the platter and season with a little salt and pepper.
