- 2
- 10 mins
- 14 mins
Ingredients
- 1 (10-ounce) piece beef tenderloin
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 cups lightly packed fresh arugula or fresh baby spinach
- 1/2-ounce shaved Parmesan
- 2 tablespoons fresh lemon juice
Preparation
Step 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. Then, heat 1 tablespoon of oil in a heavy small skillet over high heat.
3. Rub the frozen beef with salt and pepper.
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. Freeze the beef until it is almost frozen, about 1 hour.
6. Using a large sharp carving knife, slice the beef as thinly as possible.
7. Arrange the arugula and Parmesan shavings on a serving platter and lay the beef slices on top.
8. Drizzle with the remaining olive oil and lemon juice.
9. Sprinkle with salt and pepper and serve.