Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately 0.5cm pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Season with salt and pepper and olive oil. Serve with fried truffle cheese and scatter the seasoned and dressed oyster mushrooms.

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