How to cook
Clean the meat of external veins and grease. Wrap it tightly with stretch foil, giving it approximately rounded shapes. Refrigerate for about 30 minutes or until well-hardened (but not frozen)
Remove the foil and with a very sharp knife or a suitable tool cut the fillet into the thinnest possible slices.
Arrange them on top of each other, placing a piece of foil or baking paper between each, the idea is to prevent them from sticking to each other.
Hammer them, to thin them out even more, and then arrange in one layer in serving plates (you will need 4 for this amount of products).
Cover with cling film and refrigerate if you are not serving immediately.
Mix lemon juice with olive oil and a little freshly ground black pepper and salt.
Cut the Jamon into small pieces. Do the same with parmesan or grate it into large flakes.
Sprinkle with Jamon, parmesan, pine nuts and the rest of the dressing. Sprinkle more black pepper if desired.
Serve as soon as you have seasoned the beef carpaccio.
Enjoy your meal!