1 lb (454 g) very fresh beef tenderloin (preferably center piece)
Juice of 1/2 lemon, approximately
1/4 cup (60 ml) parsley or baby arugula
Romano cheese shavings
2 tablespoons (30 ml) pine nuts, toasted
Salt and pepper
Place the beef tenderloin in the freezer, well wrapped, until it is partially frozen, about 2 to 3 hours.
Refrigerate 12 small bread plates for about 30 minutes.
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