Beef Carpaccio

• portions: 4 servings
• temps actif: 35 minutes
• temps total: 2 hours 35 minutes

Ingrédients

1 (8- to 10-ounce) beef tenderloin, from the tip end of the roast

4 handfuls arugula or other mixed greens

Your favorite vinaigrette

Kosher salt, to taste

Freshly ground black pepper, to taste

Shaved Parmesan cheese

Instructions

Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.

After 2 hours, unwrap the tenderloin and thinly slice the beef into 1/8- to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper, and/or Parmesan.