Beef Carpaccio

Ingredients

Beef tenderloin

1 pound, trimmed and frozen slightly for easier slicing

Salt

to taste

Black pepper

to taste

Dijon mustard

1 tablespoon

Extra virgin olive oil

3 tablespoons

Lemon juice

2 tablespoons, freshly squeezed

Arugula

2 cups, washed and dried

Parmesan cheese

1/2 cup, shaved

Instructions

1. Begin by placing the beef tenderloin in the freezer for about 30 minutes until it is firm but not completely frozen. This will make it easier to slice thinly.
2. Once firm, remove the beef from the freezer and using a sharp knife, slice the beef into paper-thin slices. Arrange the slices neatly on a large serving platter.
3. In a small bowl, whisk together the lemon juice, extra virgin olive oil, Dijon mustard, salt, and black pepper to create a tangy dressing.
4. Drizzle the dressing generously over the arranged beef slices, allowing it to soak in slightly.
5. Top the beef with fresh arugula and scatter shaved Parmesan cheese over the salad.
6. Serve immediately, garnished with extra lemon wedges and freshly cracked black pepper if desired.