| 1. |
Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours. |
| 2. |
After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8" to 1/4" pieces. |
| 3. |
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. |
| 4. |
Repeat until all of the meat is sliced and pounded. |
| 5. |
Divide the meat evenly among 4 chilled plates. |
| 6. |
Drizzle with lemon juice and olive oil and mustard seeds. |
| 7. |
Serve with greens, salt and pepper (to taste) and parmesan cheese. |
