Food Network: Steak Carpaccio

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Steak Carpaccio
Recipe courtesy Giada De Laurentiis

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

Instructions
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). Then, heat 1 tablespoon of

oil in a heavy small skillet over high heat. Rub the frozen beef with salt and
pepper. 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).
Freeze the beef until it is almost frozen, about 1 hour (this makes it easier to
cut into very thin slices). Using a large sharp carving knife, slice the beef as
thinly as possible. Arrange the arugula and Parmesan shavings on a serving platter
and lay the beef slices on top. Drizzle with the remaining olive oil and lemon
juice. Sprinkle with salt and pepper and serve.

Alternative: Use 6 ounces of thinly-sliced bresaola instead of the tenderloin. Do
not cook the bresaola. Serve it as you would the tenderloin, above.