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Serves ~4 as an appetizer
- 2-3 ounces Beef Tenderloin
- 1 tablespoon Capers
- 1 piece Good Parmesan Cheese
- 1/2 cup Balsamic Vinegar (Reduced to Syrup)
- Flaked Salt
- Chill Beef in Freezer for a few minutes to make it easier to slice thin
- Slice beef very thin, then pound even thinner between some Plastic Wrap
- Place pieces of the pounded Raw Beef on the Crustini
- Shave Parmesan Over each piece
- Sprinkle with Capers
- Drizzle with Reduced Balsamic
- Sprinkle with Salt and Pepper
- This recipe was entered in the contest for Your Best Dish in the Raw