Ingredients:

  • 1 lb (450g) beef tenderloin, trimmed
  • Olive oil, for drizzling
  • Freshly cracked black pepper, to taste
  • Sea salt, to taste
  • 3 oz (85g) baby arugula (rocket)
  • 2 oz (60g) Parmigiano-Reggiano, shaved
  • 2 tbsp (30ml) lemon juice (freshly squeezed)
  • 1 tbsp (15ml) Dijon mustard
  • 3 tbsp (45ml) olive oil
  • 1 garlic clove, minced
  • Pinch of sea salt and freshly cracked black pepper

Instructions:

  1. Wrap the beef tenderloin in plastic wrap tightly and freeze for about 1 hour to allow for easier slicing.
  2. In a bowl, whisk together lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper. Slowly drizzle in olive oil while whisking until emulsified. Set aside.
  3. Remove the beef from the freezer and unwrap it. Using a sharp knife, slice the beef as thinly as possible, aiming for paper-thin slices.
  4. Arrange the beef slices on a serving platter, slightly overlapping each piece. Drizzle the dressing over the top and season with sea salt and cracked black pepper.
  5. Scatter the baby arugula on top of the beef and finish with shavings of Parmigiano-Reggiano and an additional drizzle of olive oil if desired.
  6. Serve immediately, garnishing with extra lemon wedges if desired.