Cook The Book: Beef Tenderloin Carpaccio With Thyme

1. 1

   Grind the peppercorns and mix with 1/2 teaspoon of salt and the thyme.

2. 2

   Rub the tenderloin lightly with olive oil, then rub the pepper mixture into the beef. Heat a grill pan to very hot, and sear the beef on all sides. Cool.

3. 3

   Use a long, sharp-bladed knife to slice the beef as thinly as possible. Place the slices on a board and press with the flat blade of the knife to extend each piece.

4. 4

   Cover a cold plate with the beef. Season and drizzle over the juice of 1/2 lemon.

5. 5

   Shave the Parmesan. Toss the arugula with olive oil and a little more lemon juice. Scatter the leaves over the beef, then put the Parmesan shavings on top. Drizzle over more olive oil and serve with lemon.

* Per serving · 4 servings · Values may vary.

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