Beef Carpaccio

Ingredients

• 3 oz parmesan cheese, shavedNutrition
• 1 tsp mustard seedsNutrition
• 1/2 tsp white pepperNutrition
• 1 dash saltNutrition
• 2 tsps olive oilNutrition
• 2 lemons yield lemon juiceNutrition
• 8 cups arugulaNutrition
• 6 oz beef tenderloinNutrition

Directions

1. 1Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
2. 2After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8" to 1/4" pieces.
3. 3Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
4. 4Repeat until all of the meat is sliced and pounded.
5. 5Divide the meat evenly among 4 chilled plates.
6. 6Drizzle with lemon juice and olive oil and mustard seeds.
7. 7Serve with greens, salt and pepper (to taste) and parmesan cheese.

Nutrition per serving

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