Beef Carpaccio

Ingredients

• 400 g Beef tenderloin
• 50 g Arugula
• 60 g Parmigiano reggiano
• 1 whole Lemon
• 5 tbsp Extra-virgin olive oil
• 1 pinch Salt
• 1 pinch Black pepper

Steps

1. Choose a single piece of very fresh beef tenderloin from a trusted butcher.
2. Trim away any fat, silverskin and sinew so you have clean lean meat.
3. Wrap the tenderloin tightly in plastic film and place it in the freezer for about 30 minutes, until firm but not frozen solid — this makes paper-thin slicing possible.
4. Using a very sharp knife, slice the chilled beef as thinly as you can.
5. Lay each slice between two sheets of plastic film and gently flatten with the bottom of a small pot until almost translucent.
6. Arrange the slices in a single layer over a chilled serving plate, covering it completely without overlapping too much.
7. Prepare the citronette: in a bowl whisk the lemon juice with the extra virgin olive oil, a pinch of fine salt and freshly ground black pepper until emulsified.
8. Drizzle the citronette evenly over the beef and let it rest in the refrigerator for about 10 minutes so the meat takes on the dressing.
9. Just before serving, scatter a handful of arugula over the centre and shave generous curls of Parmigiano over the top with a peeler.
10. Finish with a final thread of olive oil, a crack of black pepper and a few flakes of salt.
11. Serve cold, with toasted bread or grissini alongside.

Tips

• Freshness and a trusted source are everything for raw beef — buy it the same day and keep it cold. Chilling the meat before slicing is the secret to thin, even slices. Dress at the last moment so the lemon doesn't 'cook' and grey the beef; for the classic Cipriani version, replace the citronette with a thin mayonnaise loosened with a few drops of Worcestershire and lemon.