Ingredients:

  • 12 ounces beef tenderloin, trimmed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 ounces Parmigiano-Reggiano, shaved
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh arugula or mixed greens for garnish

Instructions:

  1. Wrap beef tenderloin in plastic wrap and place in the freezer for 30 minutes to firm up for easier slicing.
  2. Remove the beef from the freezer. Using a sharp knife or mandoline, slice the beef as thinly as possible against the grain.
  3. Lay the slices flat on a serving platter, slightly overlapping them.
  4. Drizzle the olive oil and lemon juice over the arranged beef. Season with salt and pepper.
  5. Scatter shaved Parmigiano-Reggiano and fresh arugula or mixed greens on top.
  6. Serve immediately with additional lemon wedges on the side.