A classic Italian starter, perfect for an elegant evening or special occasion. Delicately thin slices of raw beef tenderloin are served with a drizzle of lemon-infused olive oil, fresh arugula, shaved Parmesan, and a crack of black pepper. This dish balances bold flavor with refreshing simplicity — all without turning on a stove.
Wrap the beef tenderloin tightly in plastic wrap and freeze for 30–45 minutes. This firms it up for ultra-thin slicing.
Once chilled, slice the beef as thinly as possible using a very sharp knife. You can gently pound each slice between parchment paper with a meat mallet to get it paper-thin.
Arrange the Plate
2
Layer the beef slices in a circular pattern across chilled serving plates.
Toss the arugula lightly with a drizzle of olive oil and place a small handful in the center of each plate.
Add Toppings
3
Shave Parmesan generously over the arugula and beef.
Drizzle each plate with the olive oil and lemon juice mixture.
Season with salt and plenty of freshly ground black pepper.
Garnish (Optional but Delightful)
4
Scatter capers or toasted pine nuts for texture.
A hint of truffle oil elevates the dish to fine-dining status.
Pairing Tips
5
Wine: A crisp Sauvignon Blanc or light-bodied Barbera.
Bread: Serve with crostini or grissini for added crunch.
Ingredients
200gbeef tenderloin, very high quality
2cupsfresh arugula
40gParmesan cheese, shaved
2tbspextra virgin olive oil
1tbspfreshly squeezed lemon juice
Salt, to taste
Freshly ground black pepper, to taste
Optional Garnishes
Capers (1 tbsp, drained)
Truffle oil (a light drizzle)
Toasted pine nuts
Directions
Prepare the Beef
1
Wrap the beef tenderloin tightly in plastic wrap and freeze for 30–45 minutes. This firms it up for ultra-thin slicing.
Once chilled, slice the beef as thinly as possible using a very sharp knife. You can gently pound each slice between parchment paper with a meat mallet to get it paper-thin.
Arrange the Plate
2
Layer the beef slices in a circular pattern across chilled serving plates.
Toss the arugula lightly with a drizzle of olive oil and place a small handful in the center of each plate.
Add Toppings
3
Shave Parmesan generously over the arugula and beef.
Drizzle each plate with the olive oil and lemon juice mixture.
Season with salt and plenty of freshly ground black pepper.
Garnish (Optional but Delightful)
4
Scatter capers or toasted pine nuts for texture.
A hint of truffle oil elevates the dish to fine-dining status.
Pairing Tips
5
Wine: A crisp Sauvignon Blanc or light-bodied Barbera.
Bread: Serve with crostini or grissini for added crunch.
