Carpaccio Capsicum and Parmesan

For 4 persons:

400 g of meat to the thinnest thin slices
juice of two lemons
1 capsicum
50 g of parmesan
parsley, olive oil and pepper.

To cut the meat to the thinnest thin slices, nearly transparent. To arrange tidily on a plate of capacity and to sprinkle with striking of lemon juice, it knows them and pepper. To make to marinate therefore at least half hour. At the moment to serve, to sprinkle on the meat thin flakes of parmesan and the thinnest thin slices of raw capsicum. To sprinkle the preparation with minced parsley and an olive oil thread.