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.