Beef Carpaccio with Preserved Pecorino Sardo and Arugula

1. 1

   Trim the tenderloin of all visible fat and sinew.

2. 2

   Wrap tightly in plastic and then place in the freezer for at least 2 hours, preferably overnight.

3. 3

   Pick the most tender and succulent tips from the arugula and place in a bowl.

4. 4

   Toss with the olive oil and 1 teaspoon of the lemon juice.

5. 5

   Remove the tenderloin from the freezer and unwrap the plastic.

6. 6

   Using your sharpest knife, slice the meat into 1/4-inch coins.

7. 7

   Arrange the meat on a large platter in overlapping slices.

8. 8

   Season generously with salt and cracked pepper.

9. 9

   Dot the meat with the preserved pecorino and drizzle the marinating oil over all.

10. 10

    Sprinkle with the remaining 1 teaspoon lemon juice.

11. 11

    Mound the arugula in the center of the plate and serve.

* Per serving · 4 servings · Values may vary.