Carpaccio Di Manzo

Ingredients

Beef tenderloin

1 lb, thinly sliced

Arugula

2 cups

Parmesan cheese

1/2 cup, shaved

Lemon

juice of 1 lemon

Extra virgin olive oil

1/4 cup

Dijon mustard

1 tablespoon

Salt

to taste

Black pepper

to taste

Instructions

1. On a large, chilled serving platter, carefully arrange the thinly-sliced beef tenderloin, ensuring the slices do not overlap to showcase their delicate thinness.
2. In a small mixing bowl, combine the lemon juice, extra virgin olive oil, and Dijon mustard. Whisk the ingredients together until they emulsify to create a vibrant, tangy dressing. Season with salt and black pepper according to your preference.
3. With a light hand, drizzle the zesty dressing evenly over the beautifully laid out beef slices, ensuring every piece has a touch of the tangy delight.
4. Scatter the fresh arugula evenly over the dressed beef, adding a verdant, peppery contrast to the rich, velvety meat.
5. Crown the dish with a generous dusting of shaved Parmesan cheese, introducing a creamy, salty dimension to the dish.
6. Serve your Carpaccio Di Manzo immediately, allowing the ingredients to shine at their freshest. Buon appetito!
7. Variation: For an added crunch, you may sprinkle some toasted pine nuts on top. For lovers of truffles, a drizzle of truffle oil can elevate this dish to even greater heights.