***Beef Carpaccio

By CheeseDiva

Version II is how I support the raw foods movement.

Ingredients

• 1 10 oz. fillet mignon or beef tenderloin
• 2 tbsp. extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 c. lightly packed fresh arugula
• 1/2-ounce shaved Parmesan
• 2 tbsp. fresh lemon juice

Preparation

Step 1

1
Tie the beef with kitchen twine to help maintain its shape, then freeze until frozen (this ensures that the center stays rare when cooking a small piece of meat).
2
Heat 1 tbsp. 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 (this makes it easier to cut into very thin slices).
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
OR, MAKE IT RAW -- MY FAVORITE:


Version II:
1
Freeze meat.
2
Slice thinly.
3
Drizzle with olive oil.
4
Garnish with shaved Parmigiano and Arugula.