Steak Carpaccio

1. 1

   Tie the beef tenderloin with kitchen twine to help maintain its shape, then freeze the tenderloin until frozen (this ensures that the center stays rare when cooking a small piece of meat).

2. 2

   Then, heat 1 tablespoon of oil in a heavy small skillet over high heat.

3. 3

   Rub the frozen beef with salt and pepper.

4. 4

   Add the beef to the hot skillet and sear on all sides, about 4 minutes total (the beef will be just barely seared on the outside but will remain rare).

5. 5

   Freeze the beef until it is almost frozen, about 1 hour (this makes it easier to cut into very thin slices).

6. 6

   Using a large sharp carving knife, slice the beef as thinly as possible.

7. 7

   Arrange the arugula and Parmesan shavings on a serving platter and lay the beef slices on top.

8. 8

   Drizzle with the remaining olive oil and lemon juice.

9. 9

   Sprinkle with salt and pepper and serve.

10. 10

    Alternative: Use 6 ounces of thinly-sliced bresaola instead of the tenderloin.

11. 11

    Do not cook the bresaola.

12. 12

    Serve it as you would the tenderloin, above.

* Per serving · 4 servings · Values may vary.

No additional tips available.