Beef Tenderloin Carpaccio

Instructions

1. 1

   Place the beef tenderloin in the freezer for about 30 minutes to firm up. This will make it easier to slice thinly.

2. 2

   Remove the beef from the freezer and use a very sharp knife to slice the beef into paper-thin pieces.

3. 3

   Arrange the thin slices of beef on a chilled plate, slightly overlapping. Cover with plastic wrap and gently pound the beef slices with a meat mallet or rolling pin to tenderize and further thin out the slices.

4. 4

   Once the beef is prepared, arrange the arugula on a serving platter as a bed for the beef.

5. 5

   Lay the beef slices over the arugula.

6. 6

   Sprinkle the shaved Parmesan cheese and capers over the beef.

7. 7

   Drizzle the lemon juice and extra-virgin olive oil over the top of the beef.

8. 8

   Season with salt and pepper to taste.

9. 9

   Serve immediately, allowing guests to help themselves.