Beef Carpaccio with Arugula and Parmesan

Total time55 min

Prep time25 min

Cook time0 min

4.7

(6)

Beef Carpaccio with Arugula and Parmesan

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Ingredients

4 servings

12 oz beef tenderloin, center-cut, trimmed of all fat and sinew
3 tbsp extra-virgin olive oil, divided
2 tbsp fresh lemon juice
1 tsp dijon mustard
salt and pepper, to taste
2 cups baby arugula
2 oz parmesan, shaved with a vegetable peeler
2 tbsp capers, drained

For serving

1 lemon, cut into wedges, for serving

Instructions

1
Wrap the beef tenderloin tightly in plastic wrap and freeze for 25–30 minutes, until the exterior is firm but the center is not frozen solid — this makes slicing much easier.
2
Place your serving plates in the refrigerator or freezer to chill while you prepare the beef.

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