Recipe courtesy of David Rocco

Beef Carpaccio with Pomegranate

Name: Beef Carpaccio with Pomegranate
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 12 ounces whole beef tenderloin; Bunch of arugula, torn; Extra-virgin olive oil, for drizzling; Salt and freshly ground black pepper; Parmigiano Reggiano cheese, shavings; 1 cup pomegranate seeds; Juice of 1 lemon

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Level: Intermediate
Total: 50 min

Prep: 30 min
Inactive: 20 min

Yield: 4 servings

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Ingredients

12 ounces whole beef tenderloin

Bunch of arugula, torn

Extra-virgin olive oil, for drizzling

Salt and freshly ground black pepper

Parmigiano Reggiano cheese, shavings

1 cup pomegranate seeds

Juice of 1 lemon

Directions

Wrap the beef tenderloin in plastic wrap and place in the freezer for about 20 minutes. This makes it easier to slice the beef.
Cut the beef into 1/4-inch slices and place each slice between 2 pieces of plastic wrap. With a beef pounder, flatten out the beef until it is paper thin.
Remove the beef from the plastic wrap and arrange in one layer on a large plate. Layer a few arugula leaves, a drizzle of extra-virgin olive oil, salt and pepper, and cheese shavings over the raw meat.
Add a generous amount of pomegranate seeds and freshly squeezed lemon juice, just before serving.