Paper-thin slices of raw beef tenderloin arranged delicately, topped with arugula, shaved Parmigiano-Reggiano, and a drizzle of lemon-olive oil. Fresh, refined, and bursting with flavor.
Wrap the trimmed tenderloin tightly in plastic wrap.
Place in the freezer for 20–30 minutes until firm (but not frozen solid).
Using a very sharp knife or meat slicer, slice beef as thinly as possible.
Lay slices between parchment paper and gently press or pound with a flat mallet to paper-thin.
Arrange beef slices in a single layer over chilled plates.
Sprinkle lightly with salt and freshly cracked black pepper.
Whisk together olive oil, lemon juice, and zest to make a quick dressing.
Drizzle over the beef.
Top with small handfuls of arugula.
Add Parmesan shavings generously.
Optional: scatter a few capers, microgreens, or drizzle of balsamic reduction.
Serve immediately with toasted baguette, grissini, or crackers on the side.
Add truffle oil or truffle salt for decadence.
Replace lemon dressing with white balsamic and olive oil.
Use pistachio crumbs or toasted pine nuts for crunch.
Wine: Barolo, Pinot Noir, or Chianti Classico
Cocktail: Dry Negroni or Campari spritz
NA: Sparkling pomegranate or rosemary-infused lemonade
4 servings